TWI899415B - Low-temperature vanilla seed pod fermentation method and material produced thereby - Google Patents

Abstract

A low-temperature vanilla seed pod fermentation method includes: blanching a vanilla seed pod with a high-temperature blanching procedure to obtain a blanched vanilla seed pod; dehydrating, fermenting and sterilizing the blanched Vanilla seed pod to obtain a dehydrated, fermented Vanilla seed pod; and drying the dehydrated, fermented Vanilla seed pod in a high-temperature roasting procedure to obtain a dried, fermented Vanilla seed pod.

Description

Low-temperature fermentation method for vanilla pods and its materials

The present invention relates to a method for low-temperature fermentation of vanilla seed pods and materials thereof; in particular, to a method for low-temperature fermentation of vanilla seed pods (bean pods) and materials thereof.

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

As mentioned above, the method for preparing the vanilla seed fermented milk disclosed in Patent Publication No. CN-102626142 includes step 1: mixing the fermented milk with vanilla seed jam having a viscosity of no more than 10 cm/min (20°C, 60 seconds) and then filling the mixture. During the filling process, a plunger pump model DACC48/100-23 from the French company PCM is used to meter the jam.

As mentioned above, the method for preparing the vanilla seed fermented milk disclosed in Patent Publication No. CN-102626142 further includes, in step 1: the fermented milk is 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 10 cm/min (20°C, 60 seconds).

As mentioned above, the method for preparing vanilla seed fermented milk in Patent Publication No. CN-102626142 includes step 2: semi-quantitatively analyzing the amount of jam added to the vanilla seed fermented milk using a semi-quantitative analysis method for the amount of jam added to the vanilla seed fermented milk, and selecting vanilla seed fermented milk that achieves the target amount of jam added.

However, the aforementioned patent publication No. CN-102626142 merely discloses the vanilla seed fermented milk, its preparation method, and the application of vanilla seeds in vanilla seed jam. It clearly does not further disclose how to use appropriate technical means to perform low-temperature fermentation of vanilla pods, its processing methods, or related technical concepts.

Another example of a commonly used black vanilla tobacco slice and its preparation method is the invention patent application CN-103445286, "A Method for Preparing Black Vanilla Tobacco Slices," which discloses a method for preparing black vanilla tobacco slices for use in tobacco production.

As mentioned above, the method for preparing the vanilla tobacco slices disclosed in Patent Publication No. CN-103445286 includes step 1: removing some oil from the vanilla, drying the partially oiled vanilla at 72°C to 78°C to obtain dried vanilla, and then placing the vanilla in ether to remove some oil.

Continuing from the above, the method for preparing the black vanilla tobacco flakes disclosed in Patent Publication No. CN-103445286 includes step 2: first, preparing a solution of vanillin and ethyl vanillin in propylene glycol at 75% by weight and 25% by weight, respectively, and mixing the mixture to obtain a mixed solution. Then, the mixed solution, which has a concentration of 1% to 3% by weight of black vanilla, is evenly sprayed on the surface of dried vanilla. The mixture is then dried at 28°C to 32°C. The dried vanilla is then pulverized and sieved to obtain processed black vanilla powder.

Continuing from the above, the method for preparing the black vanilla tobacco flakes disclosed in Patent Publication No. CN-103445286 includes step 3: adding the processed black vanilla powder to the coating liquid at a rate of 0.5% to 3% of the total weight of the coating liquid to produce the black vanilla tobacco flakes. The coating liquid is selected from a concentrated mixture 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 technology. It clearly does not further disclose how to use appropriate technical means to carry out low-temperature fermentation of vanilla pods, its processing methods, or related technical concepts.

Another common method for fermenting vanilla pods is described in China Patent Publication No. CN-104630288, "A Method for Fermenting Vanilla Pods." This method discloses a method for fermenting vanilla pods that can be used to ferment fresh vanilla pods.

As mentioned above, the vanilla pod fermentation method disclosed in Patent Publication No. CN-104630288 includes step 1: washing fresh vanilla pods to obtain washed vanilla pods, and sequentially performing a desiccation process, a sweating process, and a drying process on the washed vanilla pods to obtain dried vanilla pods. The desiccation process comprises placing the washed vanilla pods in a 70±3°C water bath for 3 to 5 minutes to obtain desiccation-killed vanilla pods, and the sweating process comprises placing the desiccation-killed vanilla pods in a 50°C oven for sweating for 5 days.

Continuing from the above, the vanilla pod fermentation method disclosed in Patent Publication No. CN-104630288 includes Step 2: disinfecting the surface of the dried fresh vanilla pods, then evenly spraying the surface with a bacterial suspension having a preservation number of CGMCC No. 8629, and then aging the pods in a vacuum-sealed manner to obtain finished aged vanilla pods.

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

Another common vanilla bean processing method is described in U.S. Patent Application Publication No. US-2011/0081448, "PROCESS FOR TREATING VANILLA BEANS," which discloses a vanilla bean processing method for defoliation, crushing, and fermentation of vanilla beans.

As mentioned above, the vanilla bean processing process disclosed in 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; and Step 3: comminuting the cooled blanched vanilla bean to obtain vanilla bean fragments.

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

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 fermentation and cultivation technology employed. It clearly does not further disclose how to use appropriate technical means to perform low-temperature fermentation of vanilla pods, its processing methods, or related technical concepts.

Clearly, the aforementioned methods for preparing vanilla seed fermented milk (Chinese Patent Publication No. CN-102626142), preparing black vanilla tobacco slices (Chinese Patent Publication No. CN-103445286), fermenting vanilla pods (Chinese Patent Publication No. CN-104630288), and processing vanilla beans (US Patent Publication No. US-2011/0081448) still represent a potential need for further development of appropriate technologies for low-temperature fermentation of vanilla pods and their processing methods, thereby reducing manufacturing costs, lowering process energy consumption, streamlining the overall process, and achieving industrialized production standards.

In short, the technologies disclosed in the aforementioned Chinese Patent Applications CN-102626142, CN-103445286, and CN-104630288, and U.S. Patent Application US-2011/0081448, are intended merely as a reference for the technical background of the present invention and to illustrate the current state of technological development. They are not intended to limit the scope of the present invention.

In view of this, the present invention provides a low-temperature fermentation method and materials for vanilla pods in order to meet the above technical problems and needs. The method includes subjecting a vanilla pod to a high-temperature sterilization process to obtain a sterilized vanilla pod, and directly subjecting the sterilized vanilla pod to a low-temperature dehydration process, a low-temperature fermentation process and a sterilization process. The process involves extracting dehydrated and fermented vanilla pods, and then subjecting the dehydrated and fermented vanilla pods to a high-temperature drying process to obtain dried and fermented vanilla pods. Compared to conventional vanilla pod fermentation methods, this process can reduce manufacturing costs, lower process energy consumption, simplify the overall process, and achieve an industrialized production standard process.

The primary objective of this invention is to provide a low-temperature fermentation method for vanilla pods and materials thereof. The method involves subjecting vanilla pods to a high-temperature sterilization process to obtain sterilized vanilla pods. The sterilized vanilla pods are then directly subjected to a low-temperature dehydration process, a low-temperature fermentation process, and a sterilization process to obtain dehydrated and fermented vanilla pods. The dehydrated and fermented vanilla pods are then subjected to a high-temperature drying process to obtain dried and fermented vanilla pods. This method achieves the purpose and efficacy of reducing manufacturing costs, lowering process energy consumption, simplifying the overall process, and achieving an industrialized production standard process.

To achieve the above objectives, the low-temperature fermentation method for vanilla pods according to a preferred embodiment of the present invention comprises:

Performing a high-temperature sterilization process on a vanilla pod to obtain a sterilized vanilla pod;

The sterilized 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.

In a preferred embodiment of the present invention, the high-temperature degassing process is optionally performed in a high-temperature steam unit or a heat-insulating container unit.

In a preferred embodiment of the present invention, one of the low-temperature dehydration process, low-temperature fermentation process, or sterilization process is optionally performed in a refrigerated drying box unit.

In a preferred embodiment of the present invention, the low-temperature dehydration process, low-temperature fermentation process, and sterilization process are optionally performed in a refrigerated drying box unit.

In a preferred embodiment of the present invention, the high-temperature drying operation is optionally performed in a drying oven unit.

To achieve the above objectives, the vanilla pod low-temperature fermentation material of the preferred embodiment of the present invention comprises:

A dry-fermented vanilla pod made from a vanilla pod, wherein the dry-fermented vanilla pod contains vanillin;

The vanilla pods are subjected to a high-temperature sterilization process to obtain a sterilized vanilla pod. The sterilized vanilla pods are then 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. The dehydrated and fermented vanilla pods are then subjected to a high-temperature drying process to obtain the dried and fermented vanilla pods.

In a preferred embodiment of the present invention, the killed vanilla pods are cryogenically dehydrated at a predetermined temperature, wherein 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 a 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. 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 a preferred embodiment of the present invention, the sterilized vanilla pods are sterilized at a predetermined temperature using an ultraviolet 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 a preferred embodiment of the present invention, the dehydrated and fermented vanilla pods are subjected to high-temperature drying at a predetermined temperature, and the predetermined temperature is comprised between 30°C and 100°C.

1: Unripe vanilla pods

10: Ripe vanilla pods

10a: Dehydrated vanilla pods

11: Dehydrated and fermented vanilla pods

12: Dried and fermented vanilla pods

2: Oven unit

20: Refrigerated Dryer Unit

21: Refrigerated Catalytic Box Unit

200:Computer unit

Figure 1: Schematic diagram of a block of vanilla pod low-temperature fermentation material according to the first preferred embodiment of the present invention.

Figure 2: Schematic diagram of the low-temperature fermentation process of vanilla pods according to the first preferred embodiment of the present invention.

Figure 3: Schematic diagram of the vanilla pod low-temperature fermentation material according to the second preferred embodiment of the present invention.

Figure 4: Schematic diagram of the low-temperature fermentation process for vanilla pods according to the second preferred embodiment of the present invention.

Figure 5: Schematic diagram of the gas chromatography-mass spectrometry (GC-MS) of the vanillin content in commercially available vanilla pod fermentation material.

Figure 6: Schematic diagram showing the vanillin content of the vanilla pod low-temperature fermentation material obtained by the low-temperature fermentation method of vanilla pods according to a 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 reference to the accompanying drawings, which are not intended to limit the present invention.

The low-temperature fermentation method and materials for vanilla pods of the preferred embodiment of the present invention are applicable to low-temperature fermentation methods and systems for various vanilla varieties. Furthermore, the low-temperature fermentation method and system for vanilla pods of the preferred embodiment of the present invention can be optionally combined with various automated low-temperature fermentation equipment, various semi-automated low-temperature fermentation equipment, or various non-automated low-temperature fermentation equipment. However, this is not intended to limit the scope of application of the present invention.

The low-temperature fermentation method for vanilla pods and the materials used in the preferred embodiments 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, and alcoholic beverages), various cosmetics industries (e.g., adding premium spices, essences, or flavors), or other related product industries, but this is not intended to limit the scope of application of the present invention.

The low-temperature fermentation method and materials for vanilla pods of the preferred embodiment of the present invention are suitable for use with varieties from various regions, such as tropical and subtropical Americas and the Caribbean, Africa, Madagascar, the Indian Peninsula, or Southeast Asia. However, this is not intended to limit the scope of application of the present invention.

Figure 1 shows a schematic block diagram of a vanilla pod low-temperature fermentation material according to a first preferred embodiment of the present invention. Referring to Figure 1, for example, the vanilla pod low-temperature fermentation material according to the first preferred embodiment of the present invention is prepared using a mature vanilla pod 10, which is preferably obtained from an immature vanilla pod 1 (e.g., a cultivated vanilla variety of the Bourbon species Vanilla planifolia).

Referring again to Figure 1, for example, the vanilla pod low-temperature fermentation material of the first preferred embodiment of the present invention utilizes a low-temperature fermentation system. This low-temperature fermentation system may optionally include a refrigerated drying unit 20, a low-temperature drying unit (not shown), or a device with similar refrigerated drying or low-temperature drying functions. Furthermore, this low-temperature fermentation system may optionally 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.

Referring again to FIG. 1 , for example, the computer unit 200 or a device having similar computer functions may 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, or other devices having computer functions, but this is not intended to limit the scope of the present invention.

Figure 2 illustrates a schematic flow diagram of the low-temperature fermentation method for vanilla pods according to the first preferred embodiment of the present invention, corresponding to the low-temperature fermentation material for vanilla pods shown in Figure 1. Referring to Figures 1 and 2, the low-temperature fermentation method for vanilla pods according to the first preferred embodiment of the present invention comprises step S1: First, for example, the mature vanilla pods 10 are subjected to a high-temperature sterilization process using appropriate technical means (e.g., automated, semi-automated, or manual) to obtain sterilized vanilla pods.

Referring again to Figures 1 and 2, for example, the high-temperature sterilization process is performed in a high-temperature steam unit, an insulated container unit, or a device with similar high-temperature steam or insulation functions. The high-temperature sterilization process is performed at a predetermined temperature, which can be 40°C to 100°C, 95°C to 100°C, or any temperature range therebetween.

Referring again to Figures 1 and 2, the low-temperature fermentation method for vanilla pods according to the first preferred embodiment of the present invention includes step S2: Next, for example, the sterilized vanilla pods are directly subjected to a low-temperature dehydration process, a low-temperature fermentation process, and a sterilization process using appropriate technical means (e.g., automated, semi-automated, or manual) to obtain dehydrated and fermented vanilla pods 11.

Referring again to Figures 1 and 2, for example, any of the low-temperature dehydration, low-temperature fermentation, or sterilization stages can be performed in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying functions, thereby achieving the goals of reducing manufacturing costs, lowering process energy consumption, simplifying the overall process, and reducing manpower.

Referring again to Figures 1 and 2, for example, in another preferred embodiment of the present invention, the entire series of low-temperature dehydration, low-temperature fermentation, and sterilization operations are performed in the refrigerated drying unit 20 or a device with similar refrigerated drying or low-temperature drying functions. Furthermore, the dehydrated and fermented vanilla pods are completely dried in the refrigerated drying unit 20 or a device with similar refrigerated drying or low-temperature drying functions, thereby achieving the goals of reducing manufacturing costs, lowering process energy consumption, simplifying the overall process, and reducing manpower.

Referring again to Figures 1 and 2, for example, another preferred embodiment of the present invention allows the entire series of low-temperature dehydration, low-temperature fermentation, and sterilization operations to be performed in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying functions. This simplifies the overall process, reduces the number of times the vanilla pods are moved (moved in and out), and avoids the need for constant changing operations under high-temperature, outdoor sun exposure, and cooling conditions. Furthermore, by avoiding outdoor sun exposure and cooling, the vanilla pods can be protected from contamination by dust or insects (dead bodies) from the external environment.

Please refer to Figures 1 and 2 again. For example, the killed orchid pods are subjected to low-temperature dehydration (gradual and slow dehydration) at a predetermined temperature to prevent the growth of mold or bacteria. 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 again to Figures 1 and 2. For example, the sterilized vanilla pods are subjected to low-temperature fermentation catalysis at a predetermined temperature for a predetermined period of time (e.g., 7 days or other catalytic days) using a solar lamp or a device with similar sterilization function. The solar lamp is located in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying functions. 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 again to Figures 1 and 2. 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 contamination can be suppressed throughout the entire process, thereby improving the quality of the vanilla pod low-temperature fermented product.

Please refer to Figures 1 and 2 again. For example, the mold or other bacteria in the sterilized vanilla pods are sterilized at a predetermined temperature using a UV light sterilization unit. 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.

Referring again to Figures 1 and 2, the low-temperature fermentation method for vanilla pods according to the first preferred embodiment of the present invention includes step S3: Next, for example, the dehydrated and fermented vanilla pods 11 are subjected to a high-temperature drying process using appropriate technical means (e.g., automated, semi-automated, or manual) to obtain dried and fermented vanilla pods 12.

Referring again to Figures 1 and 2, for example, the dried and fermented vanilla pod 12 is made from a vanilla pod using the low-temperature fermentation method for vanilla pods according to the first preferred embodiment of the present invention. The dried and fermented vanilla pod 12 is rich in vanillin and other active ingredients.

Referring again to Figures 1 and 2, for example, the high-temperature drying process 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 high-temperature dried at a predetermined temperature, preferably between 30°C and 100°C.

Figure 3 shows a schematic block diagram of the vanilla pod low-temperature fermentation material according to the second preferred embodiment of the present invention. For example, referring to Figure 3, the vanilla pod low-temperature fermentation material according to the second preferred embodiment of the present invention utilizes a low-temperature fermentation system. This low-temperature fermentation system may include a refrigerated drying unit 20, a refrigerated catalytic unit 21, or a device with similar refrigerated drying or refrigerated catalytic functions. Furthermore, this low-temperature fermentation system may 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.

Figure 4 illustrates a schematic flow diagram of the low-temperature fermentation method for vanilla pods according to the second preferred embodiment of the present invention, corresponding to the low-temperature fermentation material for vanilla pods shown in Figure 3. Referring to Figures 3 and 4, the low-temperature fermentation method for vanilla pods according to the second preferred embodiment of the present invention comprises step S1: First, for example, the mature vanilla pods 10 are subjected to a high-temperature sterilization process using appropriate technical means (e.g., automated, semi-automated, or manual) to obtain sterilized vanilla pods.

Referring again to Figures 3 and 4 , the low-temperature fermentation method for vanilla pods according to the second preferred embodiment of the present invention includes step S21: Next, for example, the sterilized vanilla pods are directly subjected to a low-temperature dehydration process using appropriate technical means (e.g., automated, semi-automated, or manual) to obtain dehydrated vanilla pods 10a.

Please refer to Figures 3 and 4 again. For example, the low-temperature dehydration process is performed in the refrigerated drying box unit 20 or a device with similar refrigerated drying or low-temperature drying functions.

Referring again to Figures 3 and 4 , the vanilla pod low-temperature fermentation method of the second preferred embodiment of the present invention includes step S22: Next, for example, the dehydrated vanilla pods 10a are directly subjected to a low-temperature fermentation process and a sterilization process using appropriate technical means (e.g., automated, semi-automated, or manual) to obtain dehydrated and fermented vanilla pods 11.

Please refer to Figures 3 and 4 again. For example, the low-temperature fermentation process is performed in the refrigerated catalytic box unit 21 or a device with similar refrigerated catalytic or low-temperature catalytic functions to avoid the use of high-temperature catalytic fermentation operations, thereby saving processing energy.

Referring again to Figures 3 and 4 , the low-temperature fermentation method for vanilla pods according to the second preferred embodiment of the present invention includes step S3: Next, for example, the dehydrated and fermented vanilla pods 11 are subjected to a high-temperature drying process using appropriate technical means (e.g., automated, semi-automated, or manual) to obtain dried and fermented vanilla pods 12.

Referring again to Figures 3 and 4, for example, the high-temperature drying process 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 high-temperature dried at a predetermined temperature, preferably between 30°C and 100°C.

Figure 5 shows a schematic diagram of the vanillin content of commercially available vanilla pod fermentation material using gas chromatography-mass spectrometry (GC-MS). For example, referring to Figure 5, commercially available vanilla pod fermentation material was analyzed using GC-MS (headspace micro-solid phase extraction-GC-MS, SPME-GCMS) to obtain the primary vanillin content (vanillin converted from vanillyl alcohol via catalytic conversion).

Figure 6 is a schematic diagram showing the vanillin content of the low-temperature fermented material of vanilla pods obtained by the low-temperature fermentation method of vanilla pods according to a preferred embodiment of the present invention. Referring to Figure 6 , for example, the low-temperature fermented material of vanilla pods according to a preferred embodiment of the present invention was analyzed by gas chromatography-mass spectrometry (SPME-GCMS) to obtain the second vanillin content of vanillin (catalytically converted from vanillyl alcohol).

Please refer again to Figures 5 and 6. For example, the second vanillin content of the vanilla pod low-temperature fermentation material of the preferred embodiment of the present invention (as shown in Figure 6) is significantly greater than the first vanillin content of the commercially available vanilla pod fermentation material (as shown in Figure 5).

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

The aforementioned preferred embodiments are merely examples illustrating the present invention and its technical features. The technology of these embodiments may be appropriately implemented through various substantially equivalent modifications and/or replacements. Therefore, the scope of the present invention shall be subject to the scope defined in the attached patent application. The copyright in this case is limited to use for patent applications in the Republic of China.

1: Unripe vanilla pods

10: Ripe vanilla pods

11: Dehydrated and fermented vanilla pods

12: Dried and fermented vanilla pods

2: Oven unit

20: Refrigerated Dryer Unit

200:Computer unit

Claims (10)

A method for low-temperature fermentation of vanilla pods comprises: performing a sterilization process on a vanilla pod to obtain a sterilized vanilla pod; directly performing a low-temperature dehydration process, a low-temperature fermentation process and an ultraviolet light sterilization process on the sterilized vanilla pod to obtain a dehydrated and fermented vanilla pod; and performing a sterilization process at a predetermined temperature. The sterilized vanilla pods are subjected to low-temperature dehydration at a predetermined temperature between 15°C and 25°C, and the low-temperature fermentation is performed at a predetermined temperature between 15°C and 25°C; and the dehydrated and fermented vanilla pods are subjected to a drying process to obtain dried fermented vanilla pods. According to the low-temperature fermentation method for vanilla pods described in Item 1 of the patent application, the vanilla pod defoliation process is performed in a high-temperature steam unit or a heat-insulating container unit. According to the low-temperature fermentation method for vanilla pods described in Item 1 of the patent application, one of the low-temperature dehydration process, the low-temperature fermentation process, or the ultraviolet light sterilization process is selectively performed in a refrigerated drying box unit. According to the low-temperature fermentation method for vanilla pods described in Item 1 of the patent application, the low-temperature dehydration process, low-temperature fermentation process, and ultraviolet light sterilization process are optionally carried out in a refrigerated drying box unit. According to the low-temperature fermentation method for vanilla pods described in Item 1 of the patent application, the drying process is optionally performed in a drying oven unit. A vanilla pod low-temperature fermentation material comprises: a dried and fermented vanilla pod made from a vanilla pod, wherein the dried and fermented vanilla pod contains vanillin; wherein the vanilla pod is subjected to a sterilization process to obtain a sterilized vanilla pod, and the sterilized vanilla pod is directly subjected to a low-temperature dehydration process, a low-temperature fermentation process and an ultraviolet light sterilization process to obtain a dehydrated and fermented vanilla pod, and is then sterilized at a predetermined temperature. The sterilized vanilla pods are subjected to low-temperature dehydration at a predetermined temperature between 15°C and 25°C, and the low-temperature fermentation process involves low-temperature fermentation of the sterilized vanilla pods at a predetermined temperature between 15°C and 25°C. The dehydrated and fermented vanilla pods are then subjected to a drying process to obtain dried fermented vanilla pods, wherein the dried fermented vanilla pods contain a vanillin content greater than that of a commercially available vanilla pod fermentation material. According to the vanilla pod low-temperature fermentation material described in Item 6 of the patent application, the killed vanilla pods are subjected to low-temperature dehydration at a predetermined temperature, and the predetermined temperature includes 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. According to the vanilla pod low-temperature fermentation material described in Item 6 of the patent application, the killed vanilla pods are subjected to low-temperature fermentation catalysis at the predetermined temperature using a solar lamp. According to the vanilla pod low-temperature fermentation material described in Item 6 of the patent application, the sterilized vanilla pods are sterilized at a predetermined temperature using an ultraviolet 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. According to the low-temperature fermented vanilla pod material described in Item 6 of the patent application, the dehydrated and fermented vanilla pods are dried at a predetermined temperature, and the predetermined temperature is between 30°C and 100°C.