公开(公告)号：EP3313202A1

公开(公告)日：2018-05-02

申请号：EP16732575.2

申请日：2016-06-22

申请人： Nestec S.A.

发明人： MARITZ, Dirk Jacobus ,  SCHOPP, Silke ,  BORMANN, Gert ,  MONTEIRO DE ARAUJO SILVA, Maria ,  SCHMAUCH, Gregory ,  FRITSCH, Helge

IPC分类号： A23L27/00 ,  A23L23/10 ,  A23L27/10

CPC分类号： A23L27/11 ,  A23L11/32 ,  A23L23/10 ,  A23L27/88 ,  A23V2002/00

摘要： An umami taste and/or flavor enhancing composition which is obtained from cooking or blanching water of peas, the composition comprising (5R)-(β-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one.

公开(公告)号：EP3379937A1

公开(公告)日：2018-10-03

申请号：EP16801724.2

申请日：2016-11-15

申请人： Nestec S.A.

发明人： FEZER, Ramona Jasmin ,  HANLE, Christoph ,  GADDIPATI, Sanyasi ,  MARITZ, Dirk Jacobus

IPC分类号： A23D7/005 ,  A23D7/01 ,  A23J3/16

CPC分类号： A23D7/0053 ,  A23D7/02 ,  A23L5/12 ,  A23L13/03 ,  A23L13/43 ,  A23L19/00 ,  A23L19/18 ,  A23L29/212 ,  A23L29/219 ,  A23P20/11 ,  A23V2002/00

摘要： The present invention relates to a shelf-stable cooking-aid for coating and flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1 s−1 at 25° C., and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a heated pan or heated surface.

公开(公告)号：EP2793616B1

公开(公告)日：2018-01-24

申请号：EP12809675.7

申请日：2012-12-11

申请人： Nestec S.A.

发明人： SCHOPP, Silke ,  BORMANN, Gert ,  MARITZ, Dirk Jacobus ,  FRITSCH, Helge ,  SCHMAUCH, Gregory ,  SCHMID, Karoline Michaela ,  SCHWEIZER, Stephanie Thillard

IPC分类号： A23L27/10 ,  A23L23/10

CPC分类号： A23L27/11 ,  A21D2/36 ,  A23L7/10 ,  A23L23/00 ,  A23L23/10 ,  A23L27/10 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2200/16 ,  A23V2300/14 ,  A23V2300/34

摘要： A process for preparing a flavor composition having an umami flavor/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavor-active compounds extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavor composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.

公开(公告)号：EP2793616A1

公开(公告)日：2014-10-29

申请号：EP12809675.7

申请日：2012-12-11

申请人： Nestec S.A.

发明人： SCHOPP, Silke ,  BORMANN, Gert ,  MARITZ, Dirk Jacobus ,  FRITSCH, Helge ,  SCHMAUCH, Gregory ,  SCHMID, Karoline Michaela ,  SCHWEIZER, Stephanie Thillard

IPC分类号： A23L1/221

CPC分类号： A23L1/2215 ,  A21D2/36 ,  A23L7/10 ,  A23L23/00 ,  A23L23/10 ,  A23L27/10 ,  A23L27/11 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2200/16 ,  A23V2300/14 ,  A23V2300/34

摘要： A process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds water extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.

摘要翻译： 一种制备具有小于1重量％（总干物质的重量％）的鲜味/味道和MSG含量的风味组合物的方法，包括以下步骤：a）在任何给定温度下将植物物质在水中加热以产生烹饪 含有风味活性化合物的水从蔬菜中提取; b）将蔬菜物质与烹饪水分离; 和c）浓缩烹调水以提供风味组合物。 权利要求书还涉及可从该方法获得的组合物和包括该组合物的食品如汤和小吃。