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公开(公告)号：EP2544552B1
公开(公告)日：2014-04-23
申请号：EP10709713.1
申请日：2010-03-08
申请人： Nestec S.A.
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公开(公告)号：EP3236768A1
公开(公告)日：2017-11-01
申请号：EP15839085.6
申请日：2015-12-17
申请人： Nestec S.A.
发明人： POUZOT, Matthieu , NIEDERREITER, Gerhard , MURITH, Mathieu , PALZER, Stephan , DESBOIS, Fabrice , POISSON, Luigi , HAIDER, Christine , FRIES, Lennart
摘要： The present invention relates to processes for providing coffee compositions with enhanced coffee aromas. In addition the invention relates to the use of such coffee compositions for making capsules for beverage dispensers.
摘要翻译： 本发明涉及提供具有增强的咖啡香味的咖啡组合物的方法。 另外，本发明涉及这种咖啡组合物用于制造用于饮料分配器的胶囊的用途。
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公开(公告)号：EP2544552A1
公开(公告)日：2013-01-16
申请号：EP10709713.1
申请日：2010-03-08
申请人： Nestec S.A.
发明人： LABRUNIE, Thierry , KILCHHERR, Sylvain , DUFFEY, Jean-Louis , MATHYS, Alexander , PALZER, Stephan , THEURILLAT-MORITZ, Viviane, Andrée, Claude
摘要： The invention relates to a method of treatment of chicory pieces which comprises a step of soaking non-roasted chicory pieces with an aqueous solution comprising divalent cations, followed by a step of steaming said chicory pieces.
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公开(公告)号：EP2544551A1
公开(公告)日：2013-01-16
申请号：EP10707283.7
申请日：2010-03-08
申请人： Nestec S.A.
发明人： LABRUNIE, Thierry , KILCHHERR, Sylvain , DUFFEY, Jean-Louis , MATHYS, Alexander , PALZER, Stephan , THEURILLAT-MORITZ, Viviane Andrée Claude
摘要： The invention relates to a method of treatment of chicory which comprises a step of soaking non-roasted dried chicory pieces with an aqueous solution comprising divalent cations.
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5.发明授权A NATURAL TASTE ENHANCING SAVOURY BASE AND A PROCESS FOR ITS PREPARATION 有权ON味道自然科学促销PIKANT-基础的产品，和方法生产
公开(公告)号：EP2410876B1
公开(公告)日：2016-11-16
申请号：EP10709739.6
申请日：2010-03-23
申请人： Nestec S.A.
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公开(公告)号：EP2544550A1
公开(公告)日：2013-01-16
申请号：EP10707282.9
申请日：2010-03-08
申请人： Nestec S.A.
发明人： LABRUNIE, Thierry , KILCHHERR, Sylvain , DUFFEY, Jean-Louis , MATHYS, Alexander , PALZER, Stephan , THEURILLAT-MORITZ, Viviane, Andrée, Claude
摘要： The invention relates to a method of treatment of chicory pieces which comprises a step of soaking non-roasted chicory pieces by placing said chicory pieces in a bath of an aqueous solution comprising divalent cations, wherein a pulsed electric field is applied to said chicory pieces during the soaking step.
摘要翻译： 本发明涉及一种处理菊苣片的方法，该方法包括通过将所述菊苣片置于包含二价阳离子的水溶液浴中来浸泡未烘烤的菊苣片的步骤，其中脉冲电场施加至所述菊苣片 浸泡步骤。
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7.发明公开A NATURAL TASTE ENHANCING SAVOURY BASE AND A PROCESS FOR ITS PREPARATION 有权ON味道自然科学促销PIKANT-基础的产品，和方法生产
公开(公告)号：EP2410876A1
公开(公告)日：2012-02-01
申请号：EP10709739.6
申请日：2010-03-23
申请人： Nestec S.A.
发明人： PALZER, Stephan , NIKOLIC, David , BERENDS, Pieter , HO, Dac Thang , FLEURY REY, Yvette , ULMER, Helge , SCHOPP, Silke , APPEL, Daniel Sebastian , RAAB, Thomas
摘要： The present invention concerns a taste enhancing savoury base comprising: - between 8 to 80 % of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, - naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactof ermentum and Bacillus subtilis and wherein said base is not purified.
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