公开(公告)号：US20140348991A1

公开(公告)日：2014-11-27

申请号：US14369023

申请日：2012-11-30

Applicant: NESTEC S.A.

Inventor： Swen Rabe ,  Isabella Martin

IPC: A23L1/227 ,  A23D9/007 ,  A23L1/025

CPC classification number: A23D9/007 ,  A23L5/15 ,  A23L5/34 ,  A23L27/215 ,  A23L33/14 ,  A23V2002/00

Abstract: A process for generating flavours during the microwave heating of food comprising preparing a suspension in oil of a powder comprising one or more compounds having carbonyl and amino groups capable of undergoing a Maillard reaction and/or a caramelisation reaction, the powder having a water activity in the range 0.25 to 0.8, and heating the suspension of powder in oil in a microwave oven for a time sufficient to generate the flavours.

Abstract translation: 一种在微波加热食物期间产生风味的方法，包括制备包含一种或多种具有能够进行美拉德反应和/或焦糖化反应的羰基和氨基的化合物的粉末中的悬浮液，所述粉末具有水活度 范围0.25至0.8，并在微波炉中将粉末悬浮液加热至油中一段足以产生风味的时间。