TWI878776B - Low-temperature vanilla seed pod fermentation system and operation method thereof - Google Patents

Abstract

An operation method for low-temperature vanilla seed pod fermentation systems includes: operating a temperature-adjusting unit at a low temperature for treating a vanilla seed pod with executing a low-temperature fermenting process; operating a humidity-adjusting unit at a low humidity for treating the vanilla seed pod with executing a low-temperature dehydrating process; and operating a lighting unit to project lights for treating the vanilla seed pod with executing a low-temperature lighting process to obtain a dehydrated, fermented Vanilla seed pod.

Description

Vanilla pod low temperature fermentation system and its operation method

The present invention relates to a low-temperature fermentation device for vanilla seed pods, its system and its operating method; in particular, to a low-temperature fermentation device for vanilla seed pods, its system and its operating method; more particularly, to a multifunctional low-temperature fermentation device for vanilla seed pods, its system and its operating method; and more particularly, to a low-temperature fermentation device for vanilla seed pods that can be completed in a single continuous operation, its system and its operating method.

Regarding the rapid fermentation method of vanilla bean pods, for example, the invention patent of the Republic of China, Patent Publication No. TW-I756953, "Rapid Fermentation Method of Vanilla Bean Pods", discloses a rapid fermentation method of vanilla bean pods. The rapid fermentation method of vanilla bean pods comprises step 1: performing a cyanidation treatment on a harvested vanilla bean pod at a temperature of 60°C to 65°C for 1 minute to 10 minutes to obtain a cyanided vanilla bean pod.

As mentioned above, the rapid fermentation method of vanilla bean pods in the aforementioned patent announcement No. TW-I7569532 includes step 2: fermenting the killed vanilla bean pods at a temperature of 40°C and a humidity of 40% to 60% for about 2 days to obtain a fermented vanilla bean pod.

As mentioned above, the method for rapid fermentation of vanilla bean pods in the aforementioned patent announcement No. TW-I7569532 includes step three: placing the fermented vanilla bean pods in a drying oven, performing a drying operation for about 4 to 6 weeks at a temperature of 40°C and a relative humidity of 40% to 50%, so as to quickly dry the fermented vanilla bean pods and obtain a dried vanilla bean pod, and a desiccant is set in the drying oven.

As mentioned above, the rapid fermentation method of vanilla bean pods in the aforementioned patent announcement No. TW-I7569532 includes step 4: the dried vanilla bean pods are continuously placed in the drying box and ripened for about 2 to 4 months at a temperature of 40°C and a relative humidity of 40 to 50% to obtain ripened vanilla bean pods.

However, the rapid fermentation method of vanilla bean pods in the aforementioned patent announcement No. TW-I7569532 must be carried out at a relatively high temperature condition (e.g., 40°C) for fermentation, drying and ripening, etc., so it has the disadvantages of relatively high temperature operation and relatively high energy consumption, and it must be placed in various different equipment (e.g., drying box) for fermentation, drying and ripening, etc., so it has the disadvantage of being easily contaminated (e.g., bacterial infection) during frequent equipment replacement operations.

Another example is vanilla seed fermented milk, its formula and its preparation method, for example: China Patent Publication No. CN-102626142 "Vanilla Seed Fermented Milk, Its Formula, Preparation Method and Semi-Quantitative Analysis Method", which discloses a vanilla seed fermented milk, its raw material formula and its preparation method.

As mentioned above, the preparation method of the vanilla seed fermented milk in the aforementioned patent publication No. CN-102626142 includes step 1: mixing the fermented milk with the vanilla seed jam with a viscosity of no more than 10cm/〔20℃, 60 seconds〕 and filling; in the filling process, when adding the jam in metering, a plunger pump with model DACC48/100-23 of the French PCM company is used.

As mentioned above, the preparation method of the vanilla seed fermented milk in the aforementioned patent publication No. CN-102626142 further includes in step 1: the fermented milk is fermented milk prepared by a conventional method for preparing fermented milk, and the raw material formula of the vanilla seed fermented milk includes raw milk, milk protein powder, milk fat product, sweetener, thickener, fermentation bacteria and vanilla seed jam with a viscosity of no more than 10cm/〔20℃, 60 seconds〕.

As mentioned above, the preparation method of the vanilla seed fermented milk in the aforementioned patent publication No. CN-102626142 includes step 2: using a semi-quantitative analysis method for the amount of jam added in the vanilla seed fermented milk, semi-quantitatively analyzing the amount of jam added in the vanilla seed fermented milk, and selecting the vanilla seed fermented milk that reaches the target amount of jam added.

However, the aforementioned patent publication No. CN-102626142 simply discloses the vanilla seed fermented milk and its preparation method and the application technology of vanilla seeds with vanilla seed jam. It obviously does not further disclose how to use appropriate technical means to carry out low-temperature fermentation of vanilla pods, its processing method or its related technical concepts.

Another commonly used black vanilla tobacco flakes and their preparation and processing methods, for example: China Patent Publication No. CN-103445286 "A preparation method for black vanilla tobacco flakes", which discloses a preparation method for black vanilla tobacco flakes, which is applied to tobacco manufacturing process.

As mentioned above, the preparation method of the vanilla tobacco slices in the aforementioned patent publication No. CN-103445286 includes step 1: after removing part of the oil from the vanilla, drying the vanilla from which part of the oil has been removed at 72°C to 78°C to obtain dried vanilla, and placing the vanilla in ether to remove part of the oil.

As mentioned above, the preparation method of the black vanilla tobacco flakes of the aforementioned patent publication No. CN-103445286 includes step 2: firstly, vanillin and ethyl vanillin are prepared into solutions with a mass percentage of 75% and 25% respectively in propylene glycol and mixed to obtain a mixed solution, then the mixed solution with a mass percentage of 1% to 3% of the wet weight of black vanilla is evenly sprayed on the surface of the dried vanilla, and then dried at 28°C to 32°C, and the dried vanilla is crushed and sieved to obtain the processed black vanilla powder.

As mentioned above, the preparation method of the black vanilla tobacco flakes in the aforementioned patent publication No. CN-103445286 includes step 3: adding the processed black vanilla powder to the coating liquid according to 0.5% to 3% of the total weight of the coating liquid to prepare the black vanilla tobacco flakes, and the coating liquid is selected from the mixed concentrate of tobacco dust, tobacco stems, and fermented tobacco leaves.

However, the aforementioned patent publication No. CN-103445286 also simply discloses the preparation method of the black vanilla tobacco slices and the tobacco preparation method thereof, and it obviously does not further disclose how to use appropriate technical means to carry out low-temperature fermentation of vanilla pods, its processing method or its related technical concepts.

Another common method for fermenting vanilla pods is, for example, the invention patent application of China Patent Publication No. CN-104630288 "A method for fermenting vanilla pods", which discloses a method for fermenting vanilla pods, which can be used for the fermentation of fresh vanilla pods.

As mentioned above, the fermentation method of the vanilla pods in the aforementioned patent publication No. CN-104630288 includes step 1: washing the fresh vanilla pods to obtain washed fresh vanilla pods, and sequentially performing a sterilization operation, a sweating operation and a drying operation on the washed fresh vanilla pods to obtain dried fresh vanilla pods, and the sterilization operation is to place the washed fresh vanilla pods in a 70±3℃ water bath for sterilization for 3 to 5 minutes to obtain sterilized fresh vanilla pods, and the sweating operation is to place the sterilized fresh vanilla pods in a 50℃ oven for sweating for 5 days.

As mentioned above, the fermentation method of the vanilla pods in the aforementioned patent publication No. CN-104630288 includes step 2: disinfecting the surface of the dried fresh vanilla pods, then spraying the bacterial suspension with the preservation number CGMCC No.8629 evenly on the surface, and then performing aging in a vacuum-sealed manner to obtain the aged vanilla pods.

However, the aforementioned patent publication No. CN-104630288 also simply discloses the fermentation method of the vanilla pods, the aging of the vanilla finished product and the technology of using bacterial suspension. It obviously does not further disclose how to use appropriate technical means to carry out low-temperature fermentation of vanilla pods, its processing method or related technical concepts.

Another commonly used vanilla bean processing method, for example, is the invention patent application of US Patent Publication No. US-2011/0081448 "PROCESS FOR TREATING VANILLA BEANS", which discloses a vanilla bean processing method, and is applied to the vanilla bean sterilization, crushing and fermentation processing operations.

As mentioned above, the vanilla bean processing process of the aforementioned patent publication No. US-2011/0081448 includes: step 1, blanching a vanilla bean to obtain a blanched vanilla bean; step 2, selectively cooling the blanched vanilla bean to obtain a cooled blanched vanilla bean; step 3, comminuting the cooled blanched vanilla bean to obtain a vanilla bean fragment.

As mentioned above, the vanilla bean processing process of the aforementioned patent publication No. US-2011/0081448 includes: Step 4, fermenting and culturing the vanilla bean pieces to obtain fermented and cultured vanilla bean pieces, and the fermentation and culturing conditions are anaerobic treatment to increase the enzymatic glucoside hydrolysis.

As mentioned above, the vanilla bean processing process of the aforementioned patent publication No. US-2011/0081448 includes: Step 5, drying the fermented and cultured vanilla bean pieces to obtain dried fermented and cultured vanilla bean pieces.

However, the aforementioned patent publication No. US-2011/0081448 also simply discloses the vanilla bean processing process and the technology of fermentation and cultivation. It obviously does not further disclose how to use appropriate technical means to carry out low-temperature fermentation of vanilla pods, its processing method or related technical concepts.

Obviously, the aforementioned ROC Patent Announcement No. TW-I756953, the preparation method of vanilla seed fermented milk in China Patent Publication No. CN-102626142, the preparation method of black vanilla tobacco slices in CN-103445286, the fermentation method of vanilla bean pods in CN-104630288, and the vanilla bean processing method in US Patent Publication No. US-2011/0081448 still have the potential demand to further provide vanilla pod low-temperature fermentation materials and processing methods with appropriate technical means, so as to provide the effect of reducing manufacturing costs, reducing process energy consumption, simplifying the overall process and industrial production standard process.

In short, the related technologies disclosed in the aforementioned ROC Patent Publication No. TW-I756953, China Patent Publication No. CN-102626142, No. CN-103445286, No. CN-104630288 and U.S. Patent Publication No. US-2011/0081448 are only references to the technical background of the present invention and illustrate the current state of technological development, and are not intended to limit the scope of the present invention.

In view of this, in order to meet the above technical problems and needs, the present invention provides a low-temperature fermentation device for vanilla pods, its system and its operation method, which uses a temperature adjustment unit to adjust to a low temperature to properly treat a vanilla pod, and uses a low humidity adjustment unit to adjust to a humidity to properly treat the vanilla pod, and uses an illumination unit to provide a light to properly irradiate the vanilla pod, so as to obtain a dehydrated and fermented vanilla pod. Therefore, compared with the conventional vanilla pod fermentation method, it can achieve the purpose of reducing manufacturing costs, reducing process energy consumption, simplifying the overall process and industrial production standard process.

The main purpose of the present invention is to provide a low-temperature fermentation device for vanilla pods, its system and its operation method, which uses a temperature adjustment unit to adjust to a low temperature to properly treat a vanilla pod, and uses a humidity adjustment unit to adjust to a low humidity to properly treat the vanilla pod, and uses an illumination unit to provide a light method to properly irradiate the vanilla pod, so as to obtain a dehydrated and fermented vanilla pod, so as to achieve the purpose and effect of providing reduced manufacturing costs, reduced process energy consumption, simplified overall process and industrial production standard process.

In order to achieve the above-mentioned purpose, the operation method of the vanilla pod low-temperature fermentation system of the preferred embodiment of the present invention includes:

Using a temperature adjustment unit to adjust to a low temperature to properly treat a vanilla pod so as to perform a low temperature fermentation operation;

The vanilla pods are properly treated by adjusting the humidity to a low humidity using a humidity adjustment unit so as to perform a low temperature dehydration operation; and

A lighting unit is used to provide a light method to appropriately irradiate the vanilla pods so as to perform a low-temperature lighting operation to obtain a dehydrated and fermented vanilla pod.

In order to achieve the above-mentioned purpose, the low-temperature fermentation system of vanilla pods in the preferred embodiment of the present invention comprises:

A temperature adjustment unit, which is used to adjust to a low temperature to properly treat a vanilla pod so as to perform a low temperature fermentation operation;

A humidity adjustment unit, which is used to adjust the vanilla pods to a low humidity to properly treat them so as to perform a low-temperature dehydration operation; and

A lighting unit is used to provide a light method to properly irradiate the vanilla pods so as to perform a low-temperature lighting operation to obtain a dehydrated and fermented vanilla pod.

The temperature adjustment unit of the preferred embodiment of the present invention is used to pre-adjust the temperature to a freezing temperature to properly treat the vanilla pods, so as to perform a pre-freezing treatment operation to obtain a frozen vanilla pod, and perform a thawing treatment operation on the frozen vanilla pods to obtain a thawed vanilla pod.

The freezing temperature of the preferred embodiment of the present invention is 5°C, 4°C, 3°C, 2°C, 1°C, 0°C, -1°C, -2°C, -3°C, -4°C, -5°C, -6°C, -7°C, -8°C, -9°C or -10°C.

The low-temperature lighting operation of the preferred embodiment of the present invention includes an intermittent lighting operation, a long-time lighting operation or any combination thereof.

The lighting unit of the preferred embodiment of the present invention provides at least one ultraviolet light or at least one light containing part of ultraviolet light.

In order to achieve the above-mentioned purpose, the low-temperature fermentation method of vanilla pods in the preferred embodiment of the present invention comprises:

Perform a high temperature sterilization operation on a vanilla pod to obtain a sterilized vanilla pod;

The killed vanilla pods are directly subjected to a low-temperature dehydration process, a low-temperature fermentation process and a sterilization process to obtain dehydrated and fermented vanilla pods; and

The dehydrated and fermented vanilla pods are subjected to a high-temperature drying process to obtain dried and fermented vanilla pods.

The high temperature broth killing operation of the preferred embodiment of the present invention is selectively performed in a high temperature steam unit or a heat preservation container unit.

In the preferred embodiment of the present invention, one of the low-temperature dehydration process, low-temperature fermentation process or sterilization process is selected to be carried out in a refrigerated drying box unit.

In the preferred embodiment of the present invention, a series of low-temperature dehydration operations, low-temperature fermentation operations and sterilization operations are selected to be carried out in a refrigerated drying box unit.

The high temperature drying operation of the preferred embodiment of the present invention is performed in a baking oven unit.

In order to achieve the above-mentioned purpose, the vanilla pod low-temperature fermentation material of the preferred embodiment of the present invention comprises:

A dried and fermented vanilla pod, which is made from a vanilla pod, and the dried and fermented vanilla pod contains vanillin;

The vanilla pods are subjected to a high temperature sterilization process to obtain a killed vanilla pod, and the killed vanilla pods are directly subjected to a low temperature dehydration process, a low temperature fermentation process and a sterilization process to obtain a dehydrated and fermented vanilla pod, and the dehydrated and fermented vanilla pods are subjected to a high temperature drying process to obtain the dried and fermented vanilla pods.

The killed citrus pods of the preferred embodiment of the present invention are subjected to low temperature dehydration at a predetermined temperature, and the predetermined temperature includes between 15°C and 25°C, between 16°C and 25°C, between 17°C and 25°C, between 18°C and 25°C, between 19°C and 25°C, between 20°C and 25°C, between 21°C and 25°C, between 22°C and 25°C, between 23°C and 25°C, or between 24°C and 25°C.

In the preferred embodiment of the present invention, the killed vanilla pods are subjected to low-temperature fermentation catalysis at a predetermined temperature using a solar lamp catalytic unit, and the predetermined temperature includes between 15°C and 25°C, between 16°C and 25°C, between 17°C and 25°C, between 18°C and 25°C, between 19°C and 25°C, between 20°C and 25°C, between 21°C and 25°C, between 22°C and 25°C, between 23°C and 25°C, or between 24°C and 25°C.

The sterilized vanilla pods of the preferred embodiment of the present invention are sterilized at a predetermined temperature by a UV light sterilization unit, and the predetermined temperature includes 15°C to 25°C, 16°C to 25°C, 17°C to 25°C, 18°C to 25°C, 19°C to 25°C, 20°C to 25°C, 21°C to 25°C, 22°C to 25°C, 23°C to 25°C or 24°C to 25°C.

In the preferred embodiment of the present invention, the dehydrated and fermented vanilla pods are dried at a predetermined temperature, and the predetermined temperature is between 30°C and 70°C.

1: Unripe vanilla pods

1a: Temperature adjustment unit

1b: Humidity adjustment unit

1c: Lighting unit

10: Ripe vanilla pods

10a: Dehydrated vanilla pods

11: Dehydrated and fermented vanilla pods

12: Dried and fermented vanilla pods

100: Integrated low temperature fermentation system

101: Vanilla pod low temperature fermentation equipment

102: Vanilla pod low temperature fermentation plant

2: Oven unit

20: Refrigerated dryer unit

21: Refrigerated catalytic box unit

200:Computer unit

A: Vanilla pods

Figure 1: Block diagram of the low-temperature fermentation system of vanilla pods in the first preferred embodiment of the present invention.

Figure 2: Schematic diagram of the operation method of the low-temperature fermentation system for vanilla pods in the first preferred embodiment of the present invention.

Figure 3: A three-dimensional schematic diagram of the vanilla pod low-temperature fermentation system of the first preferred embodiment of the present invention configured in the vanilla pod low-temperature fermentation equipment.

Figure 4: A three-dimensional schematic diagram of another preferred embodiment of the present invention, in which the vanilla pod low-temperature fermentation system is configured in a vanilla pod low-temperature fermentation plant.

Figure 5: Block diagram of the vanilla pod low-temperature fermentation material and its device of the second preferred embodiment of the present invention.

Figure 6: Schematic diagram of the process of low-temperature fermentation of vanilla pods in the second preferred embodiment of the present invention.

Figure 7: Block diagram of the vanilla pod low-temperature fermentation material and its device of the third preferred embodiment of the present invention.

Figure 8: Schematic diagram of the process of low-temperature fermentation of vanilla pods in the third preferred embodiment of the present invention.

Figure 9: Schematic diagram of the gas chromatography-mass spectrometry of the vanillin content of commercially available vanilla pod fermentation materials.

Figure 10: A schematic diagram of the vanillin content of the vanilla pod low-temperature fermentation material obtained by the vanilla pod low-temperature fermentation method of the preferred embodiment of the present invention.

Figure 11: Schematic diagram of the gas chromatography-mass spectrometry of the vanillin content of another commercially available vanilla pod fermentation material.

Figure 12: A schematic diagram of the vanillin content of another vanilla pod low-temperature fermentation material obtained by the vanilla pod low-temperature fermentation method of the preferred embodiment of the present invention.

In order to fully understand the present invention, the following will give examples of preferred embodiments and provide detailed descriptions with the accompanying drawings, which are not intended to limit the present invention.

The low-temperature fermentation device for vanilla pods of the preferred embodiment of the present invention, its system, its control system, its operation method and its materials are applicable to low-temperature fermentation methods and systems for various vanilla varieties, and the low-temperature fermentation method for vanilla pods of the preferred embodiment of the present invention and its system can be selectively combined and applied to various automated low-temperature fermentation equipment, various semi-automated low-temperature fermentation equipment or various non-automated low-temperature fermentation equipment, but it is not used to limit the scope of application of the present invention.

The vanilla pod low-temperature fermentation device, its system, its control system, its operation method and its materials of the preferred embodiment of the present invention are suitable for application in various food industries (e.g., seasonings for ice cream, cakes, cookies, chocolate, candy, coffee, tea, cola, wine, etc.), various cosmetics industries (e.g., adding high-grade spices, high-grade essences or high-grade flavors) or other related product industries, but it is not intended to limit the scope of application of the present invention.

The vanilla pod low-temperature fermentation device, its system, its control system, its operation method and its materials of the preferred embodiment of the present invention are suitable for various regional varieties, such as: tropical, subtropical American and Caribbean regional varieties, African regional varieties, Madagascar regional varieties, Indian Peninsula regional varieties or Southeast Asian regional varieties, but it is not used to limit the scope of application of the present invention.

In addition, the vanilla pod low-temperature fermentation device, its system, its control system and its operation method of the preferred embodiment of the present invention are suitable for construction, configuration or execution in various vanilla pod low-temperature fermentation plants (e.g., large plants, medium plants, small plants or other types of plants), various vanilla pod low-temperature fermentation equipment (e.g., large equipment, medium equipment, small equipment or other types of equipment), various vanilla pod low-temperature fermentation machines (e.g., large machines, medium machines, small machines or other types of machines) or related plants, equipment or machines, but it is not used to limit the scope of application of the present invention.

FIG. 1 is a block diagram of a vanilla pod low-temperature fermentation system of a preferred embodiment of the present invention. Referring to FIG. 1, for example, the vanilla pod low-temperature fermentation system of the first preferred embodiment of the present invention is an integrated low-temperature fermentation system 100, and the vanilla pod low-temperature fermentation system mainly includes a temperature adjustment unit 1a, a humidity adjustment unit 1b and a lighting unit 1c.

Please refer to FIG. 1 again. For example, the temperature adjustment unit 1a, the humidity adjustment unit 1b and the lighting unit 1c are assembled by appropriate technical means to form the integrated low-temperature fermentation system 100, for example, a single integrated low-temperature fermentation system, and the integrated low-temperature fermentation system 100 can be configured or combined with an automatic control host, a housing (for example, a refrigerated fermentation culture box or a refrigerated fermentation culture cabinet), an equipment plant (for example, a cold room, a fermentation room or a refrigerated fermentation room) or other peripheral equipment.

Please refer to Figure 1 again. For example, the temperature adjustment unit 1a can be appropriately selected from a refrigeration temperature adjustable unit, a low temperature refrigeration unit or other units with refrigeration temperature adjustable function (for example: refrigerator unit), and the temperature adjustment unit 1a can be selected to integrate or merge other units, such as humidity adjustment unit 1b, lighting unit 1c or both, by appropriate technical means.

Please refer to Figure 1 again. For example, the humidity adjustment unit 1b can be appropriately selected from a refrigerated humidity adjustable unit, a low temperature humidity adjustable unit or other units with refrigerated humidity adjustable functions (for example, a refrigerated dryer unit), and the humidity adjustment unit 1b can be selected to integrate or merge other units, such as the temperature adjustment unit 1a, the lighting unit 1c or both, by appropriate technical means.

Please refer to Figure 1 again. For example, the lighting unit 1c can be appropriately selected from an adjustable illumination unit, a low temperature adjustable illumination unit or other units with refrigeration adjustable illumination function, and the lighting unit 1c can be integrated or merged with other units, such as the temperature adjustment unit 1a, the humidity adjustment unit 1b or both, by appropriate technical means.

Please refer to FIG. 1 again. For example, the lighting unit 1c can appropriately provide at least one ultraviolet light or at least one light containing part of ultraviolet light to enhance the vanilla flavor or aroma and sterilize. The lighting unit 1c can be appropriately selected from a lighting unit, such as an LED array, a light tube set or other lighting units.

FIG. 2 is a schematic flow chart showing the operation method of the low-temperature fermentation system for vanilla pods of the first preferred embodiment of the present invention. Referring to FIGS. 1 and 2, the operation method of the low-temperature fermentation system for vanilla pods of the first preferred embodiment of the present invention comprises step S1a: first, for example, by using appropriate technical means (e.g., automatic, semi-automatic or manual) to appropriately adjust the temperature adjustment unit 1a to a freezing temperature in advance. A vanilla pod A is processed to perform a pre-freezing treatment operation to obtain a frozen vanilla pod (e.g., a blackish frozen vanilla pod or other frozen vanilla pods of similar color), and the frozen vanilla pod is adjusted to a thawing temperature to perform a thawing treatment operation to obtain a thawed vanilla pod.

Please refer to Figures 1 and 2 again. For example, the freezing temperature is about 5°C, 4°C, 3°C, 2°C, 1°C, 0°C, -1°C, -2°C, -3°C, -4°C, -5°C, -6°C, -7°C, -8°C, -9°C, -10°C or other appropriate freezing temperatures, and the thawing temperature is about 15°C to 25°C, 16°C to 25°C, 17°C to 25°C, 18°C to 25°C, 19°C to 25°C, 20°C to 25°C, 21°C to 25°C, 22°C to 25°C, 23°C to 25°C or 24°C to 25°C.

Please refer to Figures 1 and 2 again. For example, the operation method of the vanilla pod low-temperature fermentation system of another preferred embodiment of the present invention can choose to omit step S1a, and choose to add a high-temperature sterilization operation of a vanilla pod to obtain a sterilized vanilla pod. That is, when the preferred embodiment of the present invention chooses to adopt step S1a, it is not necessary to adopt the high-temperature sterilization operation of the vanilla pod.

Please refer to Figures 1 and 2 again. The operating method of the vanilla pod low-temperature fermentation system of the first preferred embodiment of the present invention includes step S1b: for example, using appropriate technical means (e.g., automatic method, semi-automatic method or manual method) to appropriately use the temperature adjustment unit 1a to adjust to a low temperature method to appropriately treat the thawed vanilla pod A (or the killed vanilla pod) so as to perform a low-temperature fermentation operation (e.g., a temperature between about 15°C and 25°C).

Please refer to Figures 1 and 2 again. The operation method of the vanilla pod low-temperature fermentation system of the first preferred embodiment of the present invention includes step S2: Then, for example, the vanilla pod A (or the killed vanilla pod) is appropriately treated by using the humidity adjustment unit 1b to adjust to a low humidity by appropriate technical means (for example: an automated method, a semi-automated method or a manual method) so as to perform a low-temperature dehydration operation (for example: the humidity is between about 25% and about 40% or between about 30% and about 40%).

Please refer to Figures 1 and 2 again. The operation method of the vanilla pod low-temperature fermentation system of the first preferred embodiment of the present invention includes step S3: Then, for example, the illumination unit 1c is appropriately used to provide a light method to appropriately irradiate the vanilla pod A (or the killed vanilla pod) by appropriate technical means (for example: automatic method, semi-automatic method or manual method) so as to perform a low-temperature illumination operation to obtain a dehydrated and fermented vanilla pod, that is, it can choose to complete the low-temperature fermentation operation in a single continuous operation (one-time continuous operation), and there is no need to move the product in and out multiple times.

FIG. 3 shows a three-dimensional schematic diagram of a vanilla pod low-temperature fermentation system configured in a vanilla pod low-temperature fermentation device according to the first preferred embodiment of the present invention. Referring to FIGS. 1, 2 and 3, for example, the temperature adjustment unit 1a, the humidity adjustment unit 1b and the illumination unit 1c are appropriately configured in a vanilla pod low-temperature fermentation device 101 to form the integrated low-temperature fermentation system 100, i.e., a one-time continuous operation low-temperature fermentation system to achieve its quality stability.

Please refer to Figures 1, 2 and 3 again. For example, the temperature adjustment unit 1a, humidity adjustment unit 1b and illumination unit 1c are selected in the vanilla pod low-temperature fermentation equipment 101 to jointly and continuously perform a series of operations or a part of the operations of the pre-freezing process, thawing process, low-temperature fermentation process, low-temperature dehydration process and low-temperature illumination process. , so as to avoid the vanilla pods A (or the killed vanilla pods) being constantly moved away (i.e. moved in and out many times, which can save manpower) due to different operational requirements and being subject to the growth and contamination of microorganisms or bacteria in the vanilla pod low-temperature fermentation equipment 101, and the low-temperature illumination operation includes an intermittent illumination operation, a long-time illumination operation or any combination thereof.

FIG. 4 is a three-dimensional schematic diagram of another preferred embodiment of the present invention, in which a vanilla pod low-temperature fermentation system is configured in a vanilla pod low-temperature fermentation plant. Please refer to FIGS. 1, 2 and 4. For example, the temperature adjustment unit 1a, humidity adjustment unit 1b and lighting unit 1c are appropriately configured in a vanilla pod low-temperature fermentation plant 102.

Please refer to Figures 1, 2 and 4 again. For example, the temperature adjustment unit 1a, humidity adjustment unit 1b and illumination unit 1c are selected in the vanilla pod low-temperature fermentation plant 102 to jointly and continuously perform the pre-freezing treatment, thawing treatment, low-temperature fermentation, low-temperature dehydration and low-temperature illumination of all or part of the operations, so as to prevent the vanilla pod A (or the killed vanilla pod) from being constantly moved out of the vanilla pod low-temperature fermentation plant 102 (i.e., moved in and out many times, which can save transportation manpower) due to different operational requirements and being contaminated by microorganisms or bacteria.

FIG. 5 is a block diagram of the vanilla pod low-temperature fermentation material and its device of the second preferred embodiment of the present invention. Referring to FIG. 5, for example, the vanilla pod low-temperature fermentation material of the second preferred embodiment of the present invention selects a mature vanilla pod 10, and the mature vanilla pod 10 is appropriately obtained from an immature vanilla pod 1 (for example: vanilla cultivar of Bourbon species [vanilla planifolia]).

Please refer to Figure 5 again. For example, the low-temperature fermentation material of the vanilla pod of the second preferred embodiment of the present invention chooses to use a low-temperature fermentation system, and the low-temperature fermentation system can choose to include a refrigerated drying box unit 20, a low-temperature drying box unit [not marked] or a device with similar refrigerated drying or low-temperature drying functions, and the low-temperature fermentation system can choose to be connected to at least one computer unit 200 or a device with similar computer functions to achieve the purpose of providing an industrial production standard process.

Please refer to FIG. 5 again. For example, the computer unit 200 or a device with similar computer functions can be selected from a workstation computer, a desktop computer, a notebook or laptop computer, a tablet personal computer, a mobile communication device, a smart phone, a signal transmission and control device, a device with signal transmission and remote control functions, or other devices with computer functions, but it is not intended to limit the scope of the present invention.

FIG. 6 is a schematic diagram showing the process of the low-temperature fermentation method of vanilla pods according to the second preferred embodiment of the present invention, which corresponds to the low-temperature fermentation material and device of vanilla pods shown in FIG. 5 . Please refer to Figures 5 and 6, the low-temperature fermentation method of vanilla pods of the second preferred embodiment of the present invention includes step S1: First, for example, the ripe vanilla pods 10 are subjected to a high-temperature sterilization operation by appropriate technical means [such as: automated method, semi-automated method or manual method] to obtain a sterilized vanilla pod, that is, a high-temperature sterilized vanilla pod [such as: a greenish high-temperature sterilized vanilla pod or other high-temperature sterilized vanilla pods with a similar greenish color].

Please refer to Figures 5 and 6 again. For example, the high temperature cleaning operation is selected to be performed in a high temperature steam unit, a heat preservation container unit or a device with similar high temperature steam or heat preservation functions, and the high temperature cleaning operation is performed at a predetermined temperature, and the predetermined temperature includes 40℃ to 100℃, 95℃ to 100℃ or any temperature range therebetween.

Please refer to Figures 5 and 6 again. The low-temperature fermentation method of vanilla pods of the second preferred embodiment of the present invention includes step S2: Then, for example, the killed vanilla pods are directly subjected to a low-temperature dehydration process, a low-temperature fermentation process and a sterilization process (as shown in Figures 1 and 3) by appropriate technical means (e.g., automated, semi-automated or manual) to obtain a dehydrated and fermented vanilla pod 11.

Please refer to Figures 5 and 6 again. For example, any stage of the low-temperature dehydration process, low-temperature fermentation process or sterilization process is selected to be performed in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying functions to achieve the purpose of reducing manufacturing costs, reducing process energy consumption, simplifying the overall process and reducing the use of manpower.

Please refer to Figures 5 and 6 again. For example, in another preferred embodiment of the present invention, the low-temperature dehydration process, low-temperature fermentation process and sterilization process are all performed in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying functions, and the dehydrated and fermented vanilla pods are completely processed in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying functions, so as to achieve the purpose of reducing manufacturing costs, reducing process energy consumption, simplifying the overall process and reducing the use of manpower.

Please refer to Figures 5 and 6 again. For example, in another preferred embodiment of the present invention, the low-temperature dehydration operation, low-temperature fermentation operation and sterilization operation are all performed in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying functions, which can simplify the overall process, reduce the number of times the vanilla pod material is moved (i.e., moved in and out multiple times, which can save manpower for transportation), and avoid the continuous change operation under high temperature, outdoor sun exposure and cooling operation conditions. In addition, the vanilla pod material can avoid outdoor sun exposure and cooling operations to reduce the pollution of dust or insects (dead bodies) in the external environment.

Please refer to Figures 5 and 6 again. For example, the killed vanilla pods are subjected to low-temperature dehydration (gradual and slow dehydration) at a predetermined temperature to prevent the formation of mold or bacteria, and the predetermined temperature includes between 15℃ and 25℃, between 16℃ and 25℃, between 17℃ and 25℃, between 18℃ and 25℃, between 19℃ and 25℃, between 20℃ and 25℃, between 21℃ and 25℃, between 22℃ and 25℃, between 23℃ and 25℃, or between 24℃ and 25℃.

Please refer to Figures 5 and 6 again. For example, the sterilized vanilla pods are subjected to low-temperature fermentation catalysis at a predetermined temperature for a predetermined time (e.g., 7 days or other catalytic days) using a solar lamp or a device with similar sterilization function, and the solar lamp is configured in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying function, and the predetermined temperature includes between 15℃ and 25℃, between 16℃ and 25℃, between 17℃ and 25℃, between 18℃ and 25℃, between 19℃ and 25℃, between 20℃ and 25℃, between 21℃ and 25℃, between 22℃ and 25℃, between 23℃ and 25℃, or between 24℃ and 25℃.

Please refer to Figures 5 and 6 again. For example, if the predetermined temperature is limited to between 15°C and 25°C, the growth of microorganisms or bacteria in the vanilla pod material and their contamination can be inhibited in the overall process, thereby improving the quality of the vanilla pod low-temperature fermented product.

Please refer to Figures 5 and 6 again. For example, the mold or other bacteria in the sterilized vanilla pods are sterilized at a predetermined temperature using an ultraviolet light source sterilization unit (e.g., the illumination unit 1c in Figures 1 and 3), and the predetermined temperature includes 15°C to 25°C, 16°C to 25°C, 17°C to 25°C, 18°C to 25°C, 19°C to 25°C, 20°C to 25°C, 21°C to 25°C, 22°C to 25°C, 23°C to 25°C, or 24°C to 25°C.

Please refer to Figures 5 and 6 again. The low-temperature fermentation method of vanilla pods of the second preferred embodiment of the present invention includes step S3: Then, for example, the dehydrated and fermented vanilla pods 11 are subjected to a high-temperature drying operation by appropriate technical means (e.g., automated, semi-automated or manual) to obtain dried and fermented vanilla pods 12.

Please refer to Figures 5 and 6 again. For example, the dried and fermented vanilla pod 12 is made from a vanilla pod by the low-temperature fermentation method of the first or second preferred embodiment of the present invention, and the dried and fermented vanilla pod 12 is rich in vanillin and other active ingredients.

Please refer to Figures 5 and 6 again. For example, the high-temperature drying operation is performed in a drying oven unit 2 or a device with similar baking functions (e.g., a hot air circulation convection device), and the dehydrated and fermented vanilla pods 11 are dried at a predetermined temperature, and the predetermined temperature is between 30°C and 70°C.

FIG. 7 shows a schematic diagram of the vanilla pod low-temperature fermentation material and its device in the third preferred embodiment of the present invention. Referring to FIG. 7, for example, the vanilla pod low-temperature fermentation material in the third preferred embodiment of the present invention selects a low-temperature fermentation system, and the low-temperature fermentation system can select to include a refrigerated drying box unit 20, a refrigerated catalytic box unit 21 or a device with similar refrigerated drying or refrigerated catalytic functions, and the low-temperature fermentation system can select to be connected to at least one computer unit 200 or a device with similar computer functions, so as to achieve the purpose of providing an industrial production standard process.

FIG. 8 is a schematic diagram of the process of the low-temperature fermentation method of vanilla pods of the third preferred embodiment of the present invention, which corresponds to the low-temperature fermentation material and device of vanilla pods shown in FIG. 7. Referring to FIGS. 7 and 8, the low-temperature fermentation method of vanilla pods of the third preferred embodiment of the present invention includes step S1: First, for example, the mature vanilla pods 10 are subjected to a high-temperature sterilization operation by appropriate technical means (e.g., automatic method, semi-automatic method or manual method) to obtain a sterilized vanilla pod.

Please refer to Figures 7 and 8 again. The low-temperature fermentation method of vanilla pods in the third preferred embodiment of the present invention can choose to omit the high-temperature inactivation process and choose to use the pre-freezing process and thawing process to process the vanilla pods A (as shown in Figure 1). Obviously, it does not need to use the high-temperature inactivation process to save processing energy.

Please refer to Figures 7 and 8 again, the low-temperature fermentation method of vanilla pods of the third preferred embodiment of the present invention includes step S21: Then, for example, the killed vanilla pods are directly subjected to a low-temperature dehydration operation by appropriate technical means (such as: automatic method, semi-automatic method or manual method) to obtain a dehydrated vanilla pod 10a.

Please refer to Figures 7 and 8 again. For example, the low-temperature dehydration operation is performed in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying functions, such as the temperature adjustment unit 1a and the humidity adjustment unit 1b, as shown in Figures 1 and 3.

Please refer to Figures 7 and 8 again, the vanilla pod low-temperature fermentation method of the third preferred embodiment of the present invention includes step S22: Then, for example, the dehydrated vanilla pod 10a is directly subjected to a low-temperature fermentation operation and a sterilization operation by appropriate technical means (such as: automatic method, semi-automatic method or manual method) to obtain a dehydrated and fermented vanilla pod 11.

Please refer to Figures 7 and 8 again. For example, the low-temperature fermentation process is selected to be carried out in the refrigerated catalytic box unit 21 or a device with similar refrigerated catalytic or low-temperature catalytic functions (for example: temperature adjustment unit 1a and humidity adjustment unit 1b, as shown in Figures 1 and 3) to avoid the use of high-temperature catalytic fermentation operations, so as to save processing energy.

Please refer to Figures 7 and 8 again, the vanilla pod low-temperature fermentation method of the third preferred embodiment of the present invention includes step S3: Then, for example, the dehydrated and fermented vanilla pod 11 is subjected to a high-temperature drying operation by appropriate technical means (such as: automatic method, semi-automatic method or manual method) to obtain a dried and fermented vanilla pod 12.

Please refer to Figures 7 and 8 again. For example, the high-temperature drying operation is performed in a drying oven unit 2 or a device with similar baking functions (e.g., a hot air circulation convection device), and the dehydrated and fermented vanilla pods 11 are dried at a predetermined temperature, and the predetermined temperature includes 30°C to 70°C.

Figure 9 shows a schematic diagram of the gas chromatography-mass spectrometry of the vanillin content of commercially available vanilla pod fermentation materials. Please refer to Figure 9, for example, the commercially available vanilla pod fermentation materials (non-low-temperature fermentation materials) are analyzed by gas chromatography-mass spectrometry (headspace micro-solid phase extraction-gas chromatography-mass spectrometry, SPME-GCMS) to obtain the first vanillin content of vanillin (vanillin converted from vanillyl alcohol by catalysis).

FIG. 10 is a schematic diagram showing the vanillin content of the vanilla pod low-temperature fermentation material obtained by the vanilla pod low-temperature fermentation method of the preferred embodiment of the present invention. Please refer to FIG. 10, for example, the vanilla pod low-temperature fermentation material of the preferred embodiment of the present invention is analyzed by gas chromatography-mass spectrometry (SPME-GCMS) to obtain the second vanillin content of vanillin (vanillin converted from vanillin by catalysis).

Please refer to Figures 9 and 10 again. For example, the second vanillin content of the vanilla pod low-temperature fermented material of the preferred embodiment of the present invention (as shown in Figure 10) is significantly greater than the first vanillin content of the commercially available vanilla pod fermented material (non-low-temperature fermented material) (as shown in Figure 9).

FIG11 is a schematic diagram of a gas chromatography-mass spectrometer of the vanillin content of another commercially available vanilla pod fermentation material. Please refer to FIG11, for example, another commercially available vanilla pod fermentation material (non-low temperature fermentation material) is subjected to liquid chromatography-ultraviolet detection (LC-UV) analysis to obtain the third vanillin content of vanillin (vanillin converted from vanillyl alcohol by catalysis).

FIG. 12 is a schematic diagram showing the vanillin content of another low-temperature fermented material of vanilla pods obtained by the low-temperature fermentation method of vanilla pods in the preferred embodiment of the present invention. Please refer to FIG. 12, for example, another low-temperature fermented material of vanilla pods in the preferred embodiment of the present invention is subjected to liquid chromatography-ultraviolet detection (LC-UV) analysis to obtain the fourth vanillin content of vanillin (vanillin converted from vanillin by catalysis).

Please refer to Figures 11 and 12. For example, the fourth vanillin content of another vanilla pod low-temperature fermented material of the preferred embodiment of the present invention (as shown in Figure 12) is significantly greater than the third vanillin content of another commercially available vanilla pod fermented material (non-low-temperature fermented material) (as shown in Figure 11).

In addition, for example, the vanillin content of another vanilla pod low-temperature fermentation material (wet weight, water content of about 24.42%) of the preferred embodiment of the present invention is about 32.09 mg/g and its weight percentage is about 3.21%; in contrast, the vanillin content of another commercially available vanilla pod fermentation material (wet weight, water content of about 27.66%, non-low-temperature fermentation material) is about 3.65 mg/g and its weight percentage is about 0.37%, which is significantly lower than the vanillin content of the present invention.

As mentioned above, for example, the vanillin content of another vanilla pod low-temperature fermented material (dry weight) of the preferred embodiment of the present invention is about 42.46 mg/g and its weight percentage is about 4.25%; in contrast, the vanillin content of another commercially available vanilla pod fermented material (dry weight, non-low-temperature fermented material) is about 5.05 mg/g and its weight percentage is about 0.51%, which is also significantly lower than the vanillin content of the present invention.

The above experimental data are preliminary experimental results obtained under specific conditions, which are only used to facilitate understanding or reference of the technical content of the present invention. Other related experiments are still required. The experimental data and its results are not used to limit the scope of rights of the present invention.

The above preferred embodiments are only examples to illustrate the present invention and its technical features. The technology of the embodiments can still be appropriately implemented in various substantially equivalent modifications and/or replacement methods; therefore, the scope of rights of the present invention shall be subject to the scope defined by the attached patent application scope. The copyright of this case is limited to the use of patent applications in the Republic of China.

1a: Temperature adjustment unit

1b: Humidity adjustment unit

1c: Lighting unit

11: Dehydrated and fermented vanilla pods

100: Integrated low temperature fermentation system

A: Vanilla pods

Claims (10)

An operating method of a vanilla pod low-temperature fermentation system comprises: using a temperature adjustment unit to adjust the temperature to a low temperature to properly treat a vanilla pod so as to perform a low-temperature fermentation operation, wherein the low-temperature fermentation operation is between 15°C and 25°C; using a humidity adjustment unit to adjust the temperature to a low humidity to properly treat the vanilla pod so as to Perform a dehydration operation; and use a lighting unit to provide a light method to properly irradiate the vanilla pods, so as to perform a lighting operation to obtain a dehydrated and fermented vanilla pod, and the irradiation treatment is selected from a low-temperature fermentation treatment, a sterilization treatment, or both; wherein the temperature adjustment unit, the humidity adjustment unit and the lighting unit are configured in a device or a factory. According to the operating method of the vanilla pod low-temperature fermentation system described in Item 1 of the patent application, the temperature adjustment unit is used to pre-adjust the vanilla pod to a freezing temperature to appropriately treat the vanilla pod, so as to perform a pre-freezing treatment operation to obtain a frozen vanilla pod, and the frozen vanilla pod is subjected to a thawing treatment operation to obtain a thawed vanilla pod. The operating method of the vanilla pod low-temperature fermentation system described in Item 2 of the patent application, wherein the freezing temperature is 0℃, -1℃, -2℃, -3℃, -4℃, -5℃, -6℃, -7℃, -8℃, -9℃ or -10℃. The operating method of the vanilla pod low-temperature fermentation system described in Item 1 of the patent application scope, wherein the lighting operation includes an intermittent lighting operation, a long-time lighting operation or any combination thereof. The operating method of the vanilla pod low-temperature fermentation system described in Item 1 of the patent application scope, wherein the lighting unit provides at least one ultraviolet light or at least one light containing a portion of ultraviolet light. A vanilla pod low temperature fermentation system comprises: a temperature adjustment unit, which is used to adjust the temperature to a low temperature to properly treat the vanilla pod, so as to perform a low temperature fermentation operation, and the low temperature fermentation operation is between 15°C and 25°C; a humidity adjustment unit, which is used to adjust the temperature to a low humidity to properly treat the vanilla pod, so as to perform a low temperature fermentation operation. A dehydration process is performed; and an illumination unit is used to provide a light method to appropriately irradiate the vanilla pods so as to perform an illumination process to obtain a dehydrated and fermented vanilla pod, and the irradiation treatment is selected from a low-temperature fermentation treatment, a sterilization treatment or both; wherein the temperature adjustment unit, the humidity adjustment unit and the illumination unit are configured in a device or a factory. According to the vanilla pod low-temperature fermentation system described in Item 6 of the patent application, the temperature adjustment unit is used to pre-adjust the vanilla pod to a freezing temperature to properly treat the vanilla pod, so as to perform a pre-freezing treatment operation to obtain a frozen vanilla pod, and the frozen vanilla pod is subjected to a thawing treatment operation to obtain a thawed vanilla pod. According to the vanilla pod low-temperature fermentation system described in Item 7 of the patent application, the freezing temperature is 0℃, -1℃, -2℃, -3℃, -4℃, -5℃, -6℃, -7℃, -8℃, -9℃ or -10℃. According to the vanilla pod low-temperature fermentation system described in Item 6 of the patent application, the lighting operation includes an intermittent lighting operation, a long-time lighting operation or any combination thereof. According to the vanilla pod low-temperature fermentation system described in Item 6 of the patent application, the lighting unit provides at least one ultraviolet light or at least one light containing part of ultraviolet light.

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