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。

公开(公告)号：US20170105439A1

公开(公告)日：2017-04-20

申请号：US15394217

申请日：2016-12-29

Applicant: NESTEC S.A.

Inventor： Beatrice Diono ,  Helge Ulmer ,  Swen Rabe

IPC: A23L27/24 ,  A23L27/21

CPC classification number: A23L27/24 ,  A23L27/201 ,  A23L27/215 ,  A23V2002/00

Abstract: The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).

公开(公告)号：US09410138B2

公开(公告)日：2016-08-09

申请号：US14477448

申请日：2014-09-04

Applicant: NESTEC S.A.

Inventor： Pieter Berends ,  Swen Rabe ,  Ralf Gunter Berger ,  Diana Linke ,  Nadine Eisele

IPC: C12N9/82 ,  A23L1/015 ,  A23K1/00

CPC classification number: C12N9/82 ,  A23K10/10 ,  A23L5/25 ,  A23V2002/00

Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.

Abstract translation: 源自担子菌真菌的天冬酰胺酶，特别是担子菌是维拉西菌属（Flammulina velutipes）。 水解L-天冬酰胺或L-谷氨酰胺中的至少一种的方法。 还描述了在包含L-天冬酰胺的物质中还原丙烯酰胺形成的方法。

公开(公告)号：US20140234485A1

公开(公告)日：2014-08-21

申请号：US14263548

申请日：2014-04-28

Applicant: Nestec S.A.

Inventor： Beatrice Diono ,  Helge Ulmer ,  Swen Rabe

IPC: A23L1/226

CPC classification number: A23L27/24 ,  A23L27/201 ,  A23L27/215 ,  A23V2002/00

Abstract: The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).

Abstract translation: 本发明涉及一种碱，其特征在于其通过以下步骤制备：（a）富含前体的原料的部分生物水解，和（b）从（a）得到的产物的热反应步骤。 所述碱可以用另外的步骤制备，其是步骤（a）的所得产物的随后或同时发酵。