RU2003122352A - TASTE CONCENTRATES - Google Patents

TASTE CONCENTRATES

Info

Publication number
RU2003122352A
RU2003122352A RU2003122352/04A RU2003122352A RU2003122352A RU 2003122352 A RU2003122352 A RU 2003122352A RU 2003122352/04 A RU2003122352/04 A RU 2003122352/04A RU 2003122352 A RU2003122352 A RU 2003122352A RU 2003122352 A RU2003122352 A RU 2003122352A
Authority
RU
Russia
Prior art keywords
chocolate
heated
fat
solution
minutes
Prior art date
Application number
RU2003122352/04A
Other languages
Russian (ru)
Other versions
RU2273421C2 (en
Inventor
Карл Эрик ХАНСЕН
Сунил КОХХАР
Марсель Александр ЖЮИЙРА
Кристофер БАДВИГ
Жан-Клод СПАДОН
Original Assignee
Сосьете Де Продюи Нестле С.А.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from GBGB0031137.3A external-priority patent/GB0031137D0/en
Application filed by Сосьете Де Продюи Нестле С.А. filed Critical Сосьете Де Продюи Нестле С.А.
Publication of RU2003122352A publication Critical patent/RU2003122352A/en
Application granted granted Critical
Publication of RU2273421C2 publication Critical patent/RU2273421C2/en

Links

Claims (14)

1. Способ получения вкусовых концентратов, включающий в себя добавление смеси вкусовых предшественников, содержащих A) пролин, орнитин или белковый гидролизат и B) рамнозу, фруктозу или фукозу, в среду на основе жира, которая представляет собой молочный жир или молочный жир, гидролизованный липазой, и нагревание смеси приблизительно до 100-140°С приблизительно в течение 10-120 мин.1. A method of producing flavoring concentrates, comprising adding a mixture of flavoring precursors containing A) proline, ornithine or protein hydrolyzate and B) ramnose, fructose or fucose, to a fat-based medium, which is milk fat or milk fat hydrolyzed by lipase and heating the mixture to approximately 100-140 ° C. for approximately 10-120 minutes. 2. Способ по п.1, в котором смесь нагревают приблизительно до 125°С по меньшей мере в течение 30 мин.2. The method according to claim 1, in which the mixture is heated to approximately 125 ° C for at least 30 minutes 3. Способ по п.1 или 2, в котором среду на основе жира нагревают, и вкусовые предшественники диспергируют в нагретой среде на основе жира, и они взаимодействуют при кипячении с обратным холодильником при 125°С.3. The method according to claim 1 or 2, in which the medium based on fat is heated, and flavor precursors are dispersed in a heated medium based on fat, and they interact when boiled under reflux at 125 ° C. 4. Способ по п.1 или 2, в котором вкусовые предшественники растворяются в 1,5%-ном щелочном водном растворе или буфере при рН 5,0-8,0, или в 5-50% (вес/вес.) растворе карбоната калия с целью получения раствора или суспензии вкусового предшественника.4. The method according to claim 1 or 2, in which the taste precursors are dissolved in a 1.5% alkaline aqueous solution or buffer at pH 5.0-8.0, or in 5-50% (weight / weight.) Solution potassium carbonate in order to obtain a solution or suspension of a flavor precursor. 5. Способ по п.4, в котором раствор или суспензию вкусовых предшественников добавляют в количестве не менее 1,5% (вес/вес.) в нагретую среду на основе жира, и они взаимодействуют при кипячении с обратным холодильником при 125°С.5. The method according to claim 4, in which the solution or suspension of taste precursors is added in an amount of at least 1.5% (w / w) to the heated fat-based medium, and they interact when refluxed at 125 ° C. 6. Способ по п.4, в котором раствор или суспензию вкусовых предшественников добавляют в количестве от 1,5 до 5% (вес/вес.) в нагретую среду на основе жира, реакционную смесь нагревают в течение 10-20 мин от 100 до 125°С и проводят взаимодействие при кипячении с обратным холодильником при 125°С.6. The method according to claim 4, in which a solution or suspension of taste precursors is added in an amount of from 1.5 to 5% (weight / weight.) In a heated medium based on fat, the reaction mixture is heated for 10-20 minutes from 100 to 125 ° C and carry out the interaction at the boil under reflux at 125 ° C. 7. Способ по п.5 или 6, в котором значение рН смеси до взаимодействия составляет 8,0.7. The method according to claim 5 or 6, in which the pH of the mixture before the interaction is 8.0. 8. Способ по любому из пп.1-7, в котором используют рамнозу и пролин.8. The method according to any one of claims 1 to 7, in which ramnose and proline are used. 9. Способ по п.1, в котором рамнозу и пролин растворяют в 5%-ном (вес/вес.) буфере и раствор добавляют в нагретую среду на основе жира, которую нагревают по меньшей мере в течение 10 мин от 100 до 125°С и затем проводят взаимодействие при кипячении с обратным холодильником при 125°С по меньшей мере в течение 10 мин.9. The method according to claim 1, in which rhamnose and proline are dissolved in a 5% (w / w) buffer and the solution is added to a heated fat-based medium that is heated for at least 10 minutes from 100 to 125 ° C and then carry out the interaction at the boil under reflux at 125 ° C for at least 10 minutes 10. Применение вкусового концентрата по любому из пп.1-9 в производстве шоколада, или шоколадной композиции, или глазури мороженого в количестве 0,01-5 вес.% в расчете на общий вес шоколада.10. The use of a flavoring concentrate according to any one of claims 1 to 9 in the manufacture of chocolate or chocolate composition or ice cream in an amount of 0.01-5 wt.% Based on the total weight of the chocolate. 11. Применение по п.10, в котором вкусовой концентрат вводят непосредственно в шоколад или шоколадную композицию.11. The use of claim 10, in which the flavor concentrate is introduced directly into the chocolate or chocolate composition. 12. Применение по п.10 или 11, в котором вкусовой концентрат добавляют в сочетании с другими вкусовыми добавками.12. The use of claim 10 or 11, in which the flavor concentrate is added in combination with other flavors. 13. Шоколадное изделие с модифицированными вкусовыми свойствами, содержащее вкусовой концентрат по любому из пп.1-12.13. A chocolate product with modified flavoring properties, containing a flavoring concentrate according to any one of claims 1 to 12. 14. Шоколадное изделие по п.13, которое представляет собой молочный шоколад, темный шоколад, белый шоколад, компаундированную глазурь или глазурь мороженого.14. The chocolate product of claim 13, which is milk chocolate, dark chocolate, white chocolate, compounded icing, or ice cream icing.
RU2003122352/04A 2000-12-20 2001-12-12 Method for producing of flavor concentrates and method for using the same RU2273421C2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0031137.3A GB0031137D0 (en) 2000-12-20 2000-12-20 Flavour concentrates
GB0031137.3 2000-12-20

Publications (2)

Publication Number Publication Date
RU2003122352A true RU2003122352A (en) 2004-11-27
RU2273421C2 RU2273421C2 (en) 2006-04-10

Family

ID=9905507

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2003122352/04A RU2273421C2 (en) 2000-12-20 2001-12-12 Method for producing of flavor concentrates and method for using the same

Country Status (18)

Country Link
EP (1) EP1383397B1 (en)
JP (1) JP4288068B2 (en)
CN (1) CN1271943C (en)
AT (1) ATE457132T1 (en)
AU (2) AU3578002A (en)
BR (1) BR0116357B1 (en)
CA (1) CA2431998C (en)
DE (1) DE60141301D1 (en)
DK (1) DK1383397T3 (en)
ES (1) ES2337656T3 (en)
GB (1) GB0031137D0 (en)
MX (1) MXPA03005477A (en)
MY (1) MY138125A (en)
PE (1) PE20020675A1 (en)
RU (1) RU2273421C2 (en)
UA (1) UA77406C2 (en)
WO (1) WO2002049452A2 (en)
ZA (1) ZA200305544B (en)

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CA2454353C (en) 2001-07-20 2011-01-25 Mars, Incorporated Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
CA2465345A1 (en) * 2001-10-30 2003-05-08 Societe Des Produits Nestle S.A. Chocolate flavour manipulation
EP1928257B1 (en) * 2005-09-27 2010-03-17 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
CN101176571B (en) * 2007-11-02 2012-12-26 云南瑞升烟草技术（集团）有限公司 Preparation method of perfume for tobacco
CN102469823B (en) * 2009-07-10 2013-08-07 弗门尼舍有限公司 Flavoring compositions for savory applications
JP5446695B2 (en) * 2009-10-01 2014-03-19 ユーハ味覚糖株式会社 FOOD MATERIAL HAVING THICK TIGHTENING EFFECT, PROCESS FOR PRODUCING THE SAME, AND METHOD FOR ENHANCED THAT OF FOOD OR CONDITION
US20110293781A1 (en) * 2010-05-31 2011-12-01 Cargill, Incorporated Crumb, e.g., chocolate crumb, having enhanced caramel flavor
RU2464796C1 (en) * 2011-06-01 2012-10-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия (ГОУ ВПО ВГТА) Method for production of fucose-containing functional additive of milk whey
CN103704659B (en) * 2013-12-05 2015-09-09 杭州艾菲曼普香精香料有限公司 A kind of maple flavor formula
EP3270710A1 (en) * 2015-03-19 2018-01-24 Nestec S.A. Fat-based flavour concentrates and process for producing same
CN104872610A (en) * 2015-06-12 2015-09-02 王婧婧 Preparation of essence of fried flavor
CA2992522A1 (en) * 2015-08-07 2017-02-16 V. Mane Fils Composition comprising taste modulation compounds, their use and foodstuff comprising them
CN105029340B (en) * 2015-08-23 2017-11-28 王婧婧 A kind of preparation method of corn essence
MX2019002528A (en) * 2016-09-16 2019-08-01 Soc Des Produits Nestle S A Star Method for processing fat-based flavour concentrate.
US20200077686A1 (en) * 2017-05-03 2020-03-12 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
BR122022025211B1 (en) * 2017-05-05 2023-09-26 Société Des Produits Nestlé S.A PRE-REACTED FRACTION AND PREPARATION PROCESS THEREOF
CN112804884A (en) * 2018-11-04 2021-05-14 雀巢产品有限公司 Heat-treated compositions comprising plant proteins and methods of making and using the same
JP7150874B2 (en) * 2018-11-05 2022-10-11 株式会社明治 Chocolate with strong aroma characteristics and method for producing chocolate with strong aroma characteristics
EP3818834A1 (en) * 2019-11-08 2021-05-12 Société des Produits Nestlé S.A. Fat based confectionery
JP7063506B1 (en) 2021-05-27 2022-05-09 ケミ・コム・ジャパン株式会社 Chocolate flavor enhancer, chocolate flavor enhancer composition, and method for producing the same.

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GB1223796A (en) * 1968-04-09 1971-03-03 Ajinomoto Kk Method of improving the flavour and/or aroma of fats and oils
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