CN1536966A - 香精 - Google Patents
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- Publication number
- CN1536966A CN1536966A CNA018226914A CN01822691A CN1536966A CN 1536966 A CN1536966 A CN 1536966A CN A018226914 A CNA018226914 A CN A018226914A CN 01822691 A CN01822691 A CN 01822691A CN 1536966 A CN1536966 A CN 1536966A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- fragrance
- essence
- fragrance matter
- proline
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
一种制备香精的方法，包括将一种香味物质母体混合物包括(A)脯氨酸、鸟氨酸或蛋白水解物，和(B)鼠李糖、果糖或岩藻糖，加至脂基介质并将得到的混合物加热至约100－140℃，保持约10－120分钟。
Description
本发明涉及一种制备香精的方法及该香精在巧克力制备中的用途。在本文中所使用的术语“巧克力”也包括通常称之为复合巧克力和冰淇淋涂料的巧克力材料。
众所周知巧克力有许多不同的香味特征。这些香味特征是可可味，乳味、焙烤味、甜味、苦味、果味、麦芽味、焦糖味和饼干/糕点味。具体而言，焦糖味及饼干/糕点味是巧克力制品中非常希望的味道。
对在许多模型反应系统中产生焦糖味和饼干味已有描述。4-羟基-2，5-二甲基-3(2H)-呋喃酮(相应于Firmenich公司的注册商标Furaneol)是一种与焦糖味有关的化合物。4-羟基-2，5-二甲基-3(2H)-呋喃酮能够由6-脱氧-己糖如鼠李糖(6-脱氧-L-甘露糖)、岩藻糖(6-脱氧-L-半乳糖)和6-脱氧-果糖通过与胺反应而以高产率制得(Wong等，1983，J Org Chem48：3493-3497；Whitehead 1998，Food TechnologyFeb 52：40-46)。具体地，4-羟基-2，5-二甲基-3(2H)-呋喃酮能够由鼠李糖和胺之间的阿马多里生成反应产生，该反应通过失去胺基，形成2，3-烯醇化而产生二酮，在脱水和环化后产生4-羟基-2，5-二甲基-3(2H)-呋喃酮(Pisarnitskii等，1992，Appl Biochem Microbiol28：97-100)。在碱性pH下，4-羟基-2，5-二甲基-3(2H)-呋喃酮能够仅由鼠李糖产生，然而在酸性条件下，要有一种氨基酸的存在(如精氨酸)才行。鼠李糖和精氨酸的组合导致4-羟基-2，5-二甲基-3(2H)-呋喃酮的生成，其比任何其它糖-胺组合高出40-50倍(Haleva-Toledo等，1997，J Agric Food Chem 45：1314-1319；1999，J Agric Food Chem47：4140-4145)。发现在pH8.0和升高的温度(90℃)下在含水的缓冲液中4-羟基-2，5-二甲基-3(2H)-呋喃酮的产量最大。在碱催化的的果糖降解过程中也能够产生少量的4-羟基-2，5-二甲基-3(2H)-呋喃酮(Shaw等1968，J Agric Food Chem 16：979-982)。
对于作为香味物质母体的脯氨酸与还原糖在水中或乙醇模型美拉德反应体系中的组合已经进行了大量的研究。在由脯氨酸和鼠李糖产生的化合物中有4-羟基-2，5-二甲基-3(2H)-呋喃酮和一些2，3-二氢-(1H)-吡咯烷(Shaw和Ho 1989，香味的热产生，eds，ParliamentTH，McGorrin RJ，Ho C-T，美国化学学会，华盛顿DC；Shaw等，1990，Perfumer & Flavorist 15：60-66；Tressl等，J Agric Food Chem33：919-923和J Agric Food Chem 33：934-928)。由于4-羟基-2，5-二甲基-3(2H)-呋喃酮对热是不稳定的，因此在模型含水反应体系中其浓度在温度高于150℃时大大降低。在许多模型体系中对饼干/面包(bready)/焙烤味特性也已进行了研究。Hodge等(1972，Cereal SciToday 17：34-40)将脯氨酸作为产生焙烤味的主要氨基酸母体。Schieberle(1990，Z Lebensm Unters Forsch 191：206-209)进一步指出了一种有关键效果的化合物，由脯氨酸和鸟氨酸产生的2-乙酰基-1-吡咯啉。在US-A-3687692和US-A-3782973中报道了脯氨酸基反应混合物在与环酮一起加热时产生了焦糖味。US4,022,920公开了由脯氨酸和6-脱氧-己醛糖如鼠李糖在乙醇中回流后干燥得到阿马多里重排化合物。经干燥的混合物加入至食品基质中，然后加热。
US4,949,592教导了一种方法，其中鼠李糖与氨基酸如苯丙氨酸、丙氨酸和亮氨酸在水中或丙二醇中混合，涂敷在生的食品上然后进行微波辐射。US5,041,296也公开了香味物质母体在与食品混合前用微波辐射处理。在这两个US专利中均描述了由于反应物是不溶于油脂而不用油脂作为溶剂。EP0398417B1也公开了鼠李糖和脯氨酸在另一非脂体系如水、乙醇、丙二醇和甘油中反应。
US4701335公开了通过乳脂、乳蛋白和糖如乳糖、葡萄糖和阿拉伯糖的适度加热来产生类黄油浓缩物。该类黄油浓缩物中5-羟甲基-糠醛和麦芽糖醇的含量分别提高至少6倍和2倍，该类黄油浓缩物被用于焙烤食品。在US3,663,236中公开了一种黄油香味的组合物，该组合物是由酪乳、糖、植物油脂和24-35％的水制成的。US4,347,258公开了奶粉与乳脂在有30-80％水的存在下反应来制备一种稳定的食品。
为提高巧克力香味反应中香味物质母体的量已经作了大量的尝试。例如，US-A-2,887,388和US-A-2,853,59公开了通过还原糖与蛋白水解物反应来制备合成巧克力香精的方法，该蛋白为玉米蛋白、小麦蛋白、大麻蛋白、大豆蛋白、黑麦蛋白、燕麦蛋白、花生蛋白、大麦蛋白、动物和鱼蛋白。另一种方法是增加游离氨基酸量来增加可可香味。US-A-5,676,993公开了一种通过焙烤脂肪基质如可可碎粒(浸泡)、可可液块或可可油中的氨基酸和还原糖的组合物来增强可可香味的方法。按照US-A-5,676,993，通过加入疏水性游离氨基酸如苯丙氨酸、白氨酸、酪氨酸、精氨酸、缬氨酸和/或异亮氨酸和还原糖如葡萄糖、果糖、阿拉伯糖或它们的混合物来增强脂肪基质中的可可香味。
由此，本发明的一个目的是制备用于巧克力以提供焦糖味和/或饼干味/糕点味的香精。
本发明的一方面是提供一种制备香精的方法，该方法包括将香味物质母体的混合物包括脯氨酸、鸟氨酸或蛋白水解物(香味物质母体A)和鼠李糖、岩藻糖或果糖(香味物质母体B)加至脂基介质中，并将混合物加热到约100-140℃保持约10-120分钟以形成一种香精。
优选地，该反应在125℃下进行30分钟。该香味物质母体的浓度可以是约5-250mM，优选约50mM。优选地，该脂基介质是无水乳脂、可可油、经脂肪酶水解的乳脂、可可液块、黄油、植物油、中链甘油三酯(MCT)、甘油三乙酸酯、热带脂肪和它们的分馏物。
优选地，该香味物质母体是脯氨酸、鼠李糖和果糖。香味物质母体的其它的组合包括岩藻糖和鸟氨酸。可以使用乳或植物蛋白水解物，并且这些蛋白水解物是由奶粉、酪蛋白、乳清、大豆、小麦、棉花、花生、米或豌豆的离析蛋白或浓缩蛋白制成的。
优选地，该香味反应通过以下方法进行：
i)将脂基介质加热，及将香味物质母体(A)和(B)分散在熔化的脂基介质中，在125℃下回流反应。优选在搅拌下进行。在此方法中，香味物质母体直接加至脂基介质中，不加入任何水分。
ii)香味物质母体A和B还可以溶在碱性水溶液、pH5.0-8.0的缓冲液或5-50％碳酸钾溶液中以形成香味物质母体溶液或悬浮液，然后以低于1.5％(w/w)的量将该溶液或悬浮液加至熔化的脂肪中并在125℃及搅拌下回流反应。优选地，混合物的pH在反应前为8.0。
iii)香味物质母体A和B还可以溶在碱性水溶液、pH5.0-8.0的缓冲液或5-50％碳酸钾溶液中。得到的香味物质母体溶液或悬浮液以1.5-5％(w/w)的量加至熔化的脂基介质，将由此得到的反应混合物在搅拌下加热10-20分钟，从100℃加热至125℃，不关闭容器以蒸发大部分水分，然后在125℃及搅拌下回流反应10-20分钟。优选地，总反应时间为约30分钟。优选地，在反应前该混合物的pH为8.0。
使用脂基反应体系确保了以下效果：
i)香精掺入巧克力产品的相容性。例如，无水乳脂与巧克力及许多复合巧克力涂料是相容的，可可油与巧克力是相容的。然而，丙二醇(PG)和甘油增加了巧克力和复合巧克力涂料的粘度，这在糖果应用中会带来浇注和涂敷不良和在冰淇淋涂层中带来浸涂不良。
ii)不稳定的化合物的稳定性增加。而且，在乳脂的加热过程中，香味活性化合物如甲基酮、内酯和短链脂肪酸是存在的或可产生的，以进一步提高反应混合物的质量。然而还没有证明PG，甘油或水基反应香料加入巧克力中是有益的。
iii)以脂肪作为溶剂可以使所用的温度在常压下超过100℃。
iv)通过使用脂基反应能够得到独特的香精。
优选地，使用鼠李糖和脯氨酸香味母体，将它们溶解在5％缓冲液(100mM磷酸钠pH8.0)并加至经加热的脂基介质，该脂基介质优选无水乳脂。将该反应混合物从100℃到125℃加热10分钟，不关闭反应器以蒸发大部分水分。然后在125℃下在该脂基介质中回流反应20分钟。该方法能够获得最大浓度的4-羟基-2，5-二甲基-3(2H)-呋喃酮。由此，与传统的水体系相比，本发明使用脂基介质在焦糖味和饼干味的产生上得到了令人惊讶的积极效果。
脯氨酸被用作为胺香味物质母体，因为脯氨酸是焦糖味和饼干/面包/焙烤类挥发性香味的母体。在脂基介质中的脯氨酸和鼠李糖间的反应产生一组香味活性组分。在本发明中分别包含在焦糖味和饼干/面包/焙烤香味中的4-羟基-2，5-二甲基-3(2H)-呋喃酮和2-乙酰基-1-吡咯啉被用作为化学标记物。在众多反应香味产物中，4-羟基-2，5-二甲基-3(2H)-呋喃酮是主要的化合物。由在反应中产生的几种化合物的混合物最可能获得丰富的和均衡的香味。在该反应混合物中其它化合物的实例为3-羟基-2-丁酮(乙偶姻)，1-羟基-2-丙酮(丙酮醇)，5-甲基糠醛，2-羟基3-甲基2-环戊烯-1-酮(corylone)和4-乙酸基2，5-二甲基-3(2H)-呋喃酮。令人惊讶地发现脯氨酸导致4-羟基-2，5-二甲基-3(2H)-呋喃酮在脂基反应体系中最大量地积聚。然而，香精的香味可与提到的化合物无关或不受提到的化合物的限制。
加入5％缓冲液，使pH达到8.0能够提高香味物质母体的溶解度和实现随后的大量的4-羟基-2，5-二甲基-3(2H)-呋喃酮的产生，及强化该脂肪混合物的焦糖味。然而，水相减少至如1.5％对于避免包括水分蒸发的第一步反应是有利的。不随香味物质母体加入任何水溶液来实施该反应是可行的。为稳定脂肪相中的某些香味化合物这种方法是特别优选的。
鼠李糖与所有脂肪基反应产生强烈的焦糖味和饼干/糕点味。与果糖的反应产生较低量的4-羟基-2，5-二甲基-3(2H)-呋喃酮，果糖是较廉价的糖类香味物质母体。通过提高果糖对脯氨酸的比能够提高4-羟基-2，5-二甲基-3(2H)-呋喃酮的量和焦糖味。50mM脯氨酸和100mM果糖在无水乳脂中反应产生更高量的4-羟基-2，5-二甲基-3(2H)-呋喃酮和浓烈的焦糖味和饼干/糕点味。由此，果糖和脯氨酸也能够用作脂基香味反应的香味物质母体组合物。
本发明的另一方面涉及上述香精在巧克力(包括复合巧克力)生产中的用途，该香精的用量为0.01-5wt％，优选0.5wt％，，以巧克力的总重量计。优选地，该香精直接加至巧克力中。由于该香精是由与巧克力相容的成分直接产生的，因此在加至巧克力浆前无需干燥或提取。这些香精赋予巧克力明显的焦糖味和/或糕点/饼干味。该香精能够单独加入或与其它香味物质一起加入。
本发明的再一方面是提供一种具有改进的香味特征的巧克力产品。该巧克力产品包含如上所述的香精。该巧克力产品包括牛奶巧克力、黑巧克力和白巧克力以及用于糖果条的复合巧克力涂料或冰淇淋涂料。
现在参照以下非限制性实施例更详细地描述本发明。
在各实验中使用以下方法和配方：
用SPME(固相微萃取)和气相色谱法-质谱法结合来实施挥发物分析。由一个由6-9个经训练的品尝者组成的品尝小组来实施香精、巧克力和复合巧克力的感官评价。
用于以下实验的巧克力是通过标准的巧克力制备方法、按照以下常规配方和程序来制备的。白巧克力包括砂糖(40-55％)、可可油(20-26％)、脱脂奶粉(16-25％)、乳脂(6-10％)和大豆磷脂(0.1-0.5％)。用于以下实验的牛奶巧克力包括可可油(15-22％)、糖(40-55％)、可可液块(10-18％)、乳脂(4-7％)和脱脂奶粉(10-15％)。
用于以下实验的糖果用复合白巧克力涂料包括砂糖(25-60％)、糖果涂料油脂(24-40％)、奶粉(5-25％)、香兰素(0.01-0.1％)和大豆磷脂(0.01-0.5％)。糖果用复合牛奶巧克力涂料包括砂糖(25-60％)、糖果涂料油脂(24-40％)、奶粉(5-25％)、可可粉(3-20％)、香兰素(0.01-0.1％)和大豆磷脂(0.01-0.5％)。复合白巧克力冰淇淋涂料包括砂糖(30-40％)、涂料油脂(34-54％)、奶粉(18-30％)、大豆磷脂(0.2-1.1％)和香兰素(0.01-0.06％)。复合牛奶巧克力冰淇淋涂料包括砂糖(25-40％)、涂料油脂(34-54％)、奶粉(4-19％)、可可粉(3-13％)、大豆磷脂(0.2-1.1％)和香兰素(0.01-0.06％)。
实施例1：
在一个圆底3颈带搅拌的反应器中，香味反应在控温下进行。在反应器中将无水乳脂(80g)熔化并加热至125℃。香味物质母体鼠李糖(50mM)和脯氨酸(50mM)与乳脂一起直接加至反应器中或当乳脂温度达到125℃时单独加入。鼠李糖和脯氨酸在乳脂中在125℃下回流反应60分钟。将反应物冷却至室温并在4℃或室温下贮存。将该香味物以0.5％的量加至巧克力浆中。
加至复合巧克力：
将1g该香味物加至199g完全熔化的复合巧克力浆中，手工使其彻底混合，并注模制成20g的条。冷却后使条脱模并与室温平衡至少4小时。在品尝前，该样品要在15℃下平衡1-30天。
加至白巧克力和牛奶巧克力：
将1g该香味物加至199g完全熔化的巧克力浆中并在50℃下手工混合以均化样品，然后预结晶并注模制成5g的条。冷却后使条脱模，并使巧克力条与室温平衡至少4小时。在品尝前，该样品要在15℃下平衡1-30天。
由6-9个经训练的品尝者通过盲尝来评价巧克力样品。所有样品均与未加入任何香味的对照巧克力作比较。脂基香味物的加入使巧克力中的香味特征如焦糖味，饼干味和糕点味大大增加。
使用固相微萃取(SPME)和气相色谱法-质谱法结合来实施香精的挥发物分析。产生的4-羟基-2，5-二甲基-3(2H)-呋喃酮和2-乙酰基-1-吡咯啉分别被选为产生焦糖味和饼干味的化学标记物(图4)。在色谱图中4-羟基-2，5-二甲基-3(2H)-呋喃酮是主峰。在反应混合物中也能够识别2-乙酰基-1-吡咯啉。在图1中清楚地显示出在油脂体系中反应能够产生大量的4-羟基-2，5-二甲基-3(2H)-呋喃酮的聚集。另外显示出与精氨酸相比，脯氨酸作为香味物质母体实现了4-羟基-2，5-二甲基-3(2H)-呋喃酮的积聚(图2)。
实施例2
按照实施例1进行香味反应，除了1.5％碱水(原液：在20ml水中4滴50％NaOH)与鼠李糖和脯氨酸一起加入。该方法实现了在碱性pH下反应并提高了香味物质母体的溶解度。如在实施例1中所述，将0.5％脂基香味物加入巧克力产生了香味特征如焦糖味、饼干味和糕点味。在反应30分钟后获得的焦糖味最浓烈。
实施例3
按照实施例1进行香味反应，除了将香味物质母体鼠李糖和脯氨酸溶解在100mM磷酸钠缓冲液中，pH8.0，并在乳脂温度达到100℃时将它们加入。该方法实现了在碱性pH下反应并提高了香味物质母体的溶解度。将该混合物加热并且不封闭反应器直到大部分水分蒸发掉并且温度达到125℃。在125℃下继续进行回流反应。总反应时间是30-60分钟。如实施例1所述，将0.5％脂基香味物加入巧克力中带来香味特征如焦糖味、饼干味和糕点味。在反应30分钟后获得得的焦糖味最浓烈。该浓烈的焦糖味与大量的4-羟基-2，5-二甲基-3(2H)-呋喃酮有关(图1)。
实施例4
按照实施例1进行香味反应，除香味物质母体为50mM果糖和50mM脯氨酸。将0.5％脂基香味物加入巧克力中带来香味特征如焦糖味和饼干味。在反应6 0分钟后获得的饼干味最浓烈。果糖/脯氨酸在无水乳脂中的反应产生最大量的2-乙酰基-1-吡咯啉(图3)。与与鼠李糖的反应相比，4-羟基-2，5-二甲基-3(2H)-呋喃酮的量较少(图2)。
实施例5
按照实施例4进行香味反应，除了香味物质母体是100mM果糖和50mM脯氨酸。将0.5％脂基香味物加入巧克力中带来香味特征如焦糖味、糕点味和饼干味。通过将果糖的浓度从50mM提高至100mM来增强焦糖味。
实施例6
按照实施例4进行香味反应，除了香味物质母体是1％果糖和1％酪蛋白水解物。该酪蛋白水解物是通过使用Flavourzyme1000L(来自丹麦的Novo Nordisk的真菌蛋白酶/肽酶混合物)的标准技术制备的。在50℃下使用蛋白质含量的1wt％酶来进行水解以得到大约50％的水解度。将0.5％脂基香味物加入巧克力中带来增强的焦糖味。
实施例7
鸟氨酸是一种众所周知的饼干/面包/焙烤香味化合物的母体，其也能在乳脂体系中反应。按照实施例2进行香味反应，除了香味物质母体是50mM鼠李糖和50mM鸟氨酸。将1.0％脂基香味物加入巧克力中带来增强的焦糖味特征。虽然由鸟氨酸能够获得香味效果，但没有脯氨酸明显。
实施例8
按照实施例1进行香味反应，除了香味物质母体是50mM岩藻糖和50mM脯氨酸。将1.0％脂基香味物加入巧克力中带来增强的焦糖味和饼干味特征。
实施例9
可可油也能够用作反应介质。按照实施例1进行香味反应，除了香味介质是可可油。香味物质母体是50mM鼠李糖和50mM脯氨酸。将1.0％脂基香味物加入巧克力中带来增强的焦糖味和饼干味特征。在5％缓冲液pH8.0中脯氨酸/鼠李糖的组合被再一次证明对获得高浓度的4-羟基-2，5-二甲基-3(2H)-呋喃酮是最佳的。虽然在这些样品中4-羟基-2，5-二甲基-3(2H)-呋喃酮的浓度高，但与由乳脂中反应得到的香味物制备的巧克力样品相比，品尝者感觉到焦糖味较淡。由此，乳脂在被加入至最终的巧克力时，其似乎贡献了香味。
实施例10
按照实施例3进行香味反应，除了反应介质是可可液块。香味物质母体是50mM鼠李糖和50mM脯氨酸。将1.0％脂基香味物加入巧克力中带来增强的焦糖味和饼干味特征。
实施例11
按照实施例5进行香味反应，除了反应介质是经脂肪酶水解的乳脂。用丹麦Novo Nordisk的Lipozyme RM IM固定化脂肪酶进行水解。香味物质母体是50mM脯氨酸和100mM果糖。将0.2％脂基香味物加入巧克力中带来增强的焦糖味、饼干味和奶酪味特征。
Claims (15)
1.一种制备香精的方法，包括将一种香味物质母体混合物包括：
(A)脯氨酸、鸟氨酸或蛋白水解物，和
(B)鼠李糖、果糖或岩藻糖，加至脂基介质并将得到的混合物加热至约100-140℃，保持约10-120分钟。
2.如权利要求1所要求的方法，其中所述混合物加热至约125℃，保持至少30分钟。
3.如权利要求1或2所要求的方法，其中所述脂基介质被加热，及所述香味物质母体被分散在经加热的脂基介质中，并在125℃下回流反应。
4.如权利要求1或2所要求的方法，其中香味物质母体被溶解在1.5％碱性水溶液或pH5.0-8.0的缓冲液或5-50％w/w碳酸钾溶液中以形成香味物质母体溶液或悬浮液。
5.如权利要求4所要求的方法，其中所述香味物质母体溶液或悬浮液以低于1.5％w/w的量加至经加热的脂基介质中并在125℃下回流反应。
6.如权利要求4所要求的方法，其中所述香味物质母体溶液或悬浮液以1.5-5.0％w/w的量加至经加热的脂基介质中，将该反应混合物从100℃到125℃被加热10-20分钟，并在125℃下回流反应。
7.如权利要求5或6所要求的方法，其中在反应前，所述混合物的pH为8.0。
8.如前述任一项权利要求所要求的方法，使用鼠李糖和脯氨酸。
9.如权利要求1所要求的方法，其中鼠李糖和脯氨酸溶解在5％w/w缓冲液中，并加至经加热的脂基介质，从100℃到125℃加热至少10分钟，并在125℃下回流反应至少10分钟。
10.根据前述任一项权利要求的制备方法，其中脂基介质是无水乳脂、可可油、可可液块、复合油脂、经脂肪酶水解的乳脂、黄油、植物油、中链甘油三酯、甘油三乙酸酯或热带油脂和它们的分馏物。
11.前述任一项权利要求中所要求的香精在制备巧克力或复合巧克力或冰淇淋涂料中的用途，该香精的用量为巧克力总重量的0.01-5％。
12.如权利要求10或11所要求的用途，其中香精直接加至巧克力或复合巧克力中。
13.如权利要求11或12所要求的用途，其中香精与其它香味物质组合加入。
14.一种具有改进的香味特征的巧克力产品，包括前述任一项权利要求中所要求的香精。
15.如权利要求14所要求的巧克力产品是牛奶巧克力、黑巧克力、白巧克力、复合巧克力涂料或冰淇淋涂料。
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| CN101176571B (zh) * | 2007-11-02 | 2012-12-26 | 云南瑞升烟草技术（集团）有限公司 | 一种烟用香料的制备方法 |
| CN103704659A (zh) * | 2013-12-05 | 2014-04-09 | 杭州艾菲曼普香精香料有限公司 | 一种焦香香精配方 |
| CN104872610A (zh) * | 2015-06-12 | 2015-09-02 | 王婧婧 | 一种炒香风味香精的制备方法 |
| CN105029340A (zh) * | 2015-08-23 | 2015-11-11 | 王婧婧 | 一种玉米香精的制备方法 |
| CN107257631A (zh) * | 2015-03-19 | 2017-10-17 | 雀巢产品技术援助有限公司 | 基于脂肪的风味浓缩物及其制备方法 |
| CN112911940A (zh) * | 2018-11-05 | 2021-06-04 | 株式会社明治 | 香气特征浓郁的巧克力及香气特征浓郁的巧克力的制造方法 |
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| NZ531801A (en) * | 2001-10-30 | 2008-07-31 | Nestle Sa | Chocolate flavour manipulation |
| WO2007036957A1 (en) * | 2005-09-27 | 2007-04-05 | Leaf Italia S.R.L. | Process for obtaining a soft white milk-based coating and coating so obtained |
| NZ556528A (en) * | 2007-07-13 | 2010-01-29 | Fonterra Co Operative Group | Dairy product and process |
| PL2451297T3 (pl) * | 2009-07-10 | 2013-11-29 | Firmenich & Cie | Kompozycje aromatyzujące do zastosowań smakowych |
| JP5446695B2 (ja) * | 2009-10-01 | 2014-03-19 | ユーハ味覚糖株式会社 | 乳味増強作用を有する食品素材、その製造方法、および食品または調味剤の乳味増強方法 |
| EP2389815A1 (en) * | 2010-05-31 | 2011-11-30 | Cargill Inc. | Milk and chocolate crumb having enhanced caramel flavor |
| RU2464796C1 (ru) * | 2011-06-01 | 2012-10-27 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия (ГОУ ВПО ВГТА) | Способ получения фукозосодержащей функциональной добавки из молочной сыворотки |
| EP3331381B1 (en) * | 2015-08-07 | 2021-10-06 | V. Mane Fils | Composition comprising taste modulation compounds their use and foodstuff comprising them |
| MX2019002528A (es) * | 2016-09-16 | 2019-08-01 | Soc Des Produits Nestle S A Star | Metodo para procesar un concentrado de sabor a base de grasa. |
| EP3619316A1 (en) * | 2017-05-03 | 2020-03-11 | Société des Produits Nestlé S.A. | Natural flavor base and process for its preparation |
| CA3054767A1 (en) * | 2017-05-05 | 2018-11-08 | Societe Des Produits Nestle S.A. | Process for the preparation of heat treated cereal based food products |
| AU2018447545A1 (en) | 2018-11-04 | 2021-04-01 | Societe Des Produits Nestle S.A. | Thermally treated composition comprising plant proteins and methods of production and use thereof |
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- 2001-12-20 MY MYPI20015812A patent/MY138125A/en unknown
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2003
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176571B (zh) * | 2007-11-02 | 2012-12-26 | 云南瑞升烟草技术（集团）有限公司 | 一种烟用香料的制备方法 |
| CN103704659A (zh) * | 2013-12-05 | 2014-04-09 | 杭州艾菲曼普香精香料有限公司 | 一种焦香香精配方 |
| CN103704659B (zh) * | 2013-12-05 | 2015-09-09 | 杭州艾菲曼普香精香料有限公司 | 一种焦香香精配方 |
| CN107257631A (zh) * | 2015-03-19 | 2017-10-17 | 雀巢产品技术援助有限公司 | 基于脂肪的风味浓缩物及其制备方法 |
| CN104872610A (zh) * | 2015-06-12 | 2015-09-02 | 王婧婧 | 一种炒香风味香精的制备方法 |
| CN105029340A (zh) * | 2015-08-23 | 2015-11-11 | 王婧婧 | 一种玉米香精的制备方法 |
| CN112911940A (zh) * | 2018-11-05 | 2021-06-04 | 株式会社明治 | 香气特征浓郁的巧克力及香气特征浓郁的巧克力的制造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| DK1383397T3 (da) | 2010-06-07 |
| EP1383397B1 (en) | 2010-02-10 |
| WO2002049452A9 (en) | 2002-10-17 |
| WO2002049452A3 (en) | 2003-11-06 |
| ATE457132T1 (de) | 2010-02-15 |
| DE60141301D1 (de) | 2010-03-25 |
| AU2002235780B2 (en) | 2005-08-04 |
| CN1271943C (zh) | 2006-08-30 |
| ES2337656T3 (es) | 2010-04-28 |
| MY138125A (en) | 2009-04-30 |
| ZA200305544B (en) | 2004-08-30 |
| RU2273421C2 (ru) | 2006-04-10 |
| CA2431998A1 (en) | 2002-06-27 |
| BR0116357B1 (pt) | 2013-12-31 |
| EP1383397A2 (en) | 2004-01-28 |
| MXPA03005477A (es) | 2003-10-06 |
| JP4288068B2 (ja) | 2009-07-01 |
| BR0116357A (pt) | 2003-12-02 |
| PE20020675A1 (es) | 2002-09-04 |
| JP2004517618A (ja) | 2004-06-17 |
| CA2431998C (en) | 2009-02-10 |
| UA77406C2 (en) | 2006-12-15 |
| WO2002049452A2 (en) | 2002-06-27 |
| AU3578002A (en) | 2002-07-01 |
| GB0031137D0 (en) | 2001-01-31 |
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