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¹Ù´Ò¶ó Àç¹è (Cultivation)

growing vanilla beans

³­°ú¿¡ ¼ÓÇÏ´Â ´Ù³â»ý ½Ä¹°ÀÌ¸ç ³ª¹«´Â ³ôÀÌ°¡ ¼ö10m¿¡ À̸£´Â °Íµµ ÀÖ´Ù.
35,000 ¿©Áß ³­°ú ½Ä¹° Áß¿¡¼­ À¯ÀÏÇÏ°Ô edible fruit ¸¦ ¸Î´Â´Ù. ¹Ù´Ò¶ó Ç°Á¾Àº 50¿© Á¾ÀÌ Àִµ¥ »ó¾÷ÀûÀ¸·Î´Â Vanilla planifolia, Vanilla tahitensis, and Vanilla pompona 3Á¾ ¸¸ÀÌ ÀÌ¿ëµÈ´Ù

Vanilla vines grow best in tropical climates 25 degrees north or south of the equator. ÀÌÁö¿ªÀº ÅÂdzµîÀÇ ÇÇÇØÀ» ¹Þ±â ½¬¿î Áö¿ªÀÌ´Ù. Ample rainfall and an even mixture of sun and shade are needed, with no extended droughts or high winds. The vines do best in rich, "humusy" soil on gentle slopes with even drainage.

It is a climbing vine that is grown against trees or posts and is propagated from cuttings. A rapid grower, the vine has to be pruned and trained to keep it within the reach of the plantation workers. It takes about three years for the vanilla vine to reach bearing stage and often the first crop is a small one.

If left unpruned, the vines may grow as high as the forest canopy, but they will not flower. On vanilla plantations they are pruned and trained downward not only to increase flowering, but to keep the flowers and beans within easy reach of the workers for pollination and harvest.

The vanilla plant is propagated by cuttings that are planted at the base of supporting "mother" trees. The plants will not bear fruit or flowers until the third or fourth year, with maximum yields after seven or eight years. The vines are abandoned at 10 to 12 years old when they are no longer commercially productive.

 ÀÌ ¿­¸Å°¡ ÀϹÝÀûÀ¸·Î ¹Ù´Ò¶óºó À̶ó°í ºÒ¸®´Â °ÍÀÌ¸ç ±æÀÌ°¡ 20 ~30cm Á¤µµÀÇ ±æÂßÇÑ Äá±ïÁö ¸ð¾çÀ» ÇÏ°í ÀÖ´Ù.  Ȳ¹é»öÀÇ ²ÉÀÌ ¹¶Ä£ ÀÌ»èÀÌ ÇÑ ±×·çÀÇ ³ª¹«¿¡ 200°³ ÀÌ»ó ¿­¸°´Ù. ²ÉÀÙÀº 5°³´Ù.
It may take up to six weeks for a bud to turn into a flower. Although one vine may produce as many as 1,000 orchid blossoms, only 5% to 30% will be selected for hand-pollination. The orchids flower in the morning, wilt by early afternoon, and drop to the ground by early evening if not fertilized.

²ÉÀº ´Ù¹ß·Î ÀÚ¶óÁö¸¸ ÇÏ·ç¿¡ 1¼ÛÀÌ ¾¿¸¸ ÇÉ´Ù. ÀÌ ²ÉÀÌ ½Ãµé±â Àü¿¡ µû·Î µû·Î ¼öºÐÀ» ÀÌ·ç¾îÁ®¾ß ÇÑ´Ù. ±×·±µ¥ ÀÌ ²ÉÀº ¼ö¼úÀÇ ¸Ó¸®¿Í ¼ö¼úÀÇ ¹Ø ºÎºÐ¿¡ ¾ãÀº ¸·ÀÌ Àֱ⠶§¹®¿¡ ¹Ù¶÷À¸·Î´Â ¼öÁ¤ÀÌ µÇÁö ¾Ê´Â´Ù. ±×·¯¹Ç·Î Ãæ¸ÅÈ­¿¡ ÀÇÇÏ¿© ¼öºÐÀÌ µÇ°Å³ª. °¡´À´Ù¶õ ħºÀÀ¸·Î ÀÌ ¸·À» ¶Õ°í ²É°¡·ç¸¦ ¾ò¾î ¾Ï¼ú¿¡ Àΰø¼öºÐÀ» ÇÑ´Ù. ²ÉÀº ¾Æħ¿¡ ÇǾú´Ù°¡ ¿ÀÈÄ¿¡ Áö±â0 ¶§¹®¿¡ ¹Ù»Û ÀÛ¾÷ÀÌ´Ù < Hand Pollination >

¹Ù´Ò¶ó ¼öºÐÀº »ç¶÷¿¡ ÀÇÇØ ÀÌ·ç¾îÁø´Ù.  ´É¼÷ÇÑ ±â¼úÀÚ´Â ÇÏ·ç¿¡ 1000~2000 ¼ÛÀ̸¦ ¼öºÐ ½Ãų ¼ö ÀÖ´Ù. ¼öºÐÀÌ ÀÌ·ç¾îÁø °Í ¸¸ÀÌ 9°³¿ù ÈÄ¿¡ seed pod·Î ¼÷¼ºµÈ´Ù.

The pods mature seven to nine months after pollination. A green vanilla bean resembles a large green bean filled with thousands of tiny seeds. Ideally the beans would be picked before they fully ripen, when only the blossom-end tips are pale yellow. Then the beans undergo a long, complex curing and drying process which develops their distinctive flavor character.




- Spoilage of vanilla
- Vanilla poisoning




ÆäÀ̽ººÏ       ¹æ¸í·Ï      ¼öÁ¤ 2011-10-19 / µî·Ï 2003-07-15 / Á¶È¸ : 11443 (512)



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