바닐라 공정

1. Vanilla is the most labor intensive of all agricultural products.
   It is the second most expensive spice in the world, next to saffron.
2. The entire process of vanilla cultivation, pollination and harvesting
   is done by hand, without using machinery, chemical fertilizers or pesticides.
3. Vanilla workers, usually women and children who are quick with their hands,
   pollinate from 1,000 to 2,000 vanilla orchid flowers per day.
　

1. Vanilla Bean의 수확 2. 데친다 (60 -70도의 물에 1-2분간 담근다.) 3. 발한 뜨거울 때 발한상자(큰 나무상자)에 넣어 마포로 덮어 24시간 찐다 4. 건조 태양빛 또는 열풍으로 하루 3-4시간 건조시켜, 따뜻한 채로 마대에 넣어 실내에서 보존(발효)하는 공정을 2주간 반복한다. 5.통풍이 잘되는 실내에서 1개월정도 숙성시킨다. 6. 숙성 숙성상자에 넣어 3개월간 숙성시킨다. 7. 선별 種이 많은 것은 3rd, 種이 가는것은 4th, 갈라진 것은 Fendue 또는 Split라고 부른다. 8. Bean의 길이에 따라 마끈으로 묶어서 금속병(7Kg)에 계량하여 넣는다.

 
CURING OF VANILLA BEANS

- Traditional curing methods
- Analysis of improvements to traditional curing methods
- Commercial innovations in curing methods

Both the vanilla orchid and the ripe vanilla bean lack aroma. It is only during the curing process that glucovanillin, a vanillin precursor formed during the ripening of the vanilla fruit, is enzymatically converted to glucose and vanillin. The longer a bean vine-ripens, the more concentrated the vanillin and other flavor compounds are after curing. Higher vanillin indicates higher bean quality, which impacts the beans' market value. Beans left on the vine split and decrease in quality. Curing should begin within a week after harvest.

The Mexicans developed the original, labor-intensive, five- to six-month process for curing green vanilla beans. The "Bourbon" process, named for the original designation of the island of Reunion, is a result of slight modifications made by the French. This method, which takes about four to six months, is currently practiced in Madagascar, Comoros, and Reunion. Indonesian beans were originally picked while they were still immature to avoid theft. Although their curing process takes from several weeks to two months, the Indonesians have begun to adopt Bourbon growing and curing practices to increase their bean quality.

The curing process varies among growing regions and many bean curers use a combination of techniques, yet all curing methods involve four phases that directly affect the amount of vanillin and other flavor components in the beans:

• Wilting or killing of the beans stops their respiration. Heat is applied to the pods either by letting them sun-dry, as in the traditional Mexican method, or by submersing them in hot water for several minutes, as in the Bourbon process.

  　

• Sweating the wilted beans involves rapid dehydration and slow fermentation to develop key flavor components. The beans are alternately sun-dried during the day and wrapped in boxes at night for several weeks until the beans acquire a deep chocolate-brown color.

  　

• Drying the beans very slowly at low temperatures results in a final moisture level of about 20% to 25%. Over-drying or rapid drying reduces flavor quality. In the past, Indonesians used wood fires to accelerate the drying process, which causes the beans to develop a smoky aroma and flavor.

  　

• Conditioning is an aging process necessary for flavor development that involves placing the dried beans into closed boxes for several months.

McCormick & Co. Inc., Hunt Valley, MD, uses a one- to two-week curing process in which the beans are chopped and placed into a curing tank for about 72 hours until they are no longer green. Then they are dried in a rotary or fluidized dryer, and spread out in a perforated conditioner until the desired moisture level is achieved.

After curing, the vanilla beans are graded and bundled. Top-grade beans are oily, smooth, aromatic and very dark brown. The beans are then packed in boxes and shipped by boat. The beans continue to age during shipping; it may take several months for them to reach their destinations.