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1. 发明申请

WO2003009707A1 FLAVOUR CONCENTRATES 审中-公开
标题翻译：风味浓度
公开(公告)号：WO2003009707A1
公开(公告)日：2003-02-06
申请号：PCT/EP2002/007211
申请日：2002-06-28
申请人： SOCIETE DES PRODUITS NESTLE S.A. , HANSEN, Carl, Erik , KOCHHAR, Sunil , NICOLAS, Pierre , REDGWELL, Robert
发明人： HANSEN, Carl, Erik , KOCHHAR, Sunil , NICOLAS, Pierre , REDGWELL, Robert
IPC分类号： A23L1/234
CPC分类号： A23G1/30 , A23G1/423 , A23G1/44 , A23G1/48 , A23L27/215
摘要： The invention relates to a cocoa shell pectin extract and a cocoa shell pectin hydrolysate having a rhamnose content of approximately 5mM to approximately 100mM and a process for the production of the cocoa shell pectin hydrolysate. The cocoa shell pectin hydrolysate may be used as a flavour concentrate for food.
摘要翻译：本发明涉及可可豆果胶提取物和具有约5mM至约100mM的鼠李糖含量的可可豆果胶水解产物和用于生产可可豆果胶水解产物的方法。可可豆果胶水解产物可用作食品的风味浓缩物。

2. 发明申请

WO2013091121A1 PROCESS, USE AND PRODUCT 审中-公开
标题翻译：工艺，使用和产品
公开(公告)号：WO2013091121A1
公开(公告)日：2013-06-27
申请号：PCT/CH2012/000277
申请日：2012-12-20
申请人： BARRY CALLEBAUT AG
发明人： BERNAERT, Herwig , DE RUYSSCHER, Ive
IPC分类号： A23G1/00 , A23C9/156 , A23G1/56 , A23L1/234
CPC分类号： A23G1/0006 , A23G1/0009 , A23G1/305 , A23G1/56 , A23L5/40 , A23L27/28 , A23V2002/00
摘要： A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.
摘要翻译：生产作为食品成分的粉末可可豆作为可可粉的替代品，赋予食品着色的方法，以及作为可可豆制品中的油脂抑制剂的方法。

3. 发明申请

WO2006094995A1 PROCESS FOR PREPARING NUTRITIONAL COMPOSITIONS 审中-公开
标题翻译：制备营养成分的方法
公开(公告)号：WO2006094995A1
公开(公告)日：2006-09-14
申请号：PCT/EP2006/060558
申请日：2006-03-08
申请人： NESTEC S.A. , ERDMANN, Peter , PFALLER, Werner , FANKHAUSER, Peter , WEISS, Claudia Caroline
发明人： ERDMANN, Peter , PFALLER, Werner , FANKHAUSER, Peter , WEISS, Claudia Caroline
IPC分类号： A23D9/00 , A23L1/30 , A23L1/29 , A23C9/00 , A23C11/00 , A23C11/02 , A23C11/06 , A23C11/08 , A23L1/00 , A23L1/19 , A23L1/22 , A23L1/234
CPC分类号： A23D7/04 , A23D9/05 , A23L33/19 , A23L33/40 , A23P30/20
摘要： A process for preparing a nutritional composition including protein, fat and carbohydrate comprises emulsifying the fat in water with an emulsifier to form an emulsion having a solids content of at least 70%, homogenising the emulsion and extruding the emulsion together with a solid matrix comprising the protein and the carbohydrate in a ratio between 1 part emulsion:0.5 parts matrix to 1 part emulsion:5 parts matrix into a vacuum chamber at a temperature at or above the melting point of the mixture of emulsion and matrix to obtain a solid product having a maximum water content of 10%.
摘要翻译：用于制备包含蛋白质，脂肪和碳水化合物的营养组合物的方法包括用乳化剂将水分乳化，以形成固体含量至少为70％的乳液，使乳液均匀化并将乳液与包含蛋白质和碳水化合物以1份乳液：0.5份基质与1份乳液：5份基质的比例在乳液和基质混合物的熔点或以上的温度下进入真空室，得到具有最大含水量10％。

4. 发明申请

WO0249452A3 FLAVOUR CONCENTRATES 审中-公开
标题翻译：风味浓度
公开(公告)号：WO0249452A3
公开(公告)日：2003-11-06
申请号：PCT/EP0114775
申请日：2001-12-12
申请人： NESTLE SA , HANSEN CARL ERIK , KOCHHAR SUNIL , JUILLERAT MARCEL ALEXANDRE , BUDWIG CHRISTOPHER , SPADONE JEAN-CLAUDE
发明人： HANSEN CARL ERIK , KOCHHAR SUNIL , JUILLERAT MARCEL ALEXANDRE , BUDWIG CHRISTOPHER , SPADONE JEAN-CLAUDE
IPC分类号： A23G1/30 , A23G1/00 , A23G1/42 , A23G1/44 , A23G1/48 , A23G1/56 , A23L27/00 , A23L27/20 , A23L27/21 , A23L27/28 , A23L27/30 , A23L35/00 , A23L1/227 , A23L1/234
CPC分类号： A23G1/30 , A23G1/305 , A23G1/423 , A23G1/44 , A23G1/48 , A23G1/56 , A23G2200/10 , A23L27/215 , A23V2002/00 , A23V2200/16 , A23V2250/624 , A23V2250/0636 , A23V2250/194 , A23V2250/606 , A23V2250/064 , A23V2250/54246
摘要： A process for the production of flavour concentrates comprising the addition of a mixture of flavour precursors comprising (A) proline, ornithine or protein hydrolysate, and (B) rhamnose, fructose or fucose, to a fat-based medium and heating the mixture to about 100-140 DEG C for about 10-120 minutes.
摘要翻译：一种用于生产风味浓缩物的方法，其包括将包含（A）脯氨酸，鸟氨酸或蛋白质水解产物的风味前体和（B）鼠李糖，果糖或岩藻糖的混合物混合物加入到脂肪基培养基中，并将所述混合物加热至约 100-140℃约10-120分钟。

5. 发明申请

WO02049453A1 FLAVOURED COMESTIBLES 审中-公开
标题翻译：漂亮的人气
公开(公告)号：WO02049453A1
公开(公告)日：2002-06-27
申请号：PCT/GB2001/005713
申请日：2001-12-20
IPC分类号： A23G3/00 , A23G3/34 , A23G3/36 , A23G3/38 , A23G3/42 , A23G3/46 , A23G3/54 , A23G3/56 , A23G9/32 , A23G9/34 , A23G9/40 , A23G9/44 , A23G9/48 , A23G9/50 , A23G9/52 , A23L2/00 , A23L2/56 , A23L27/00 , A23L27/20 , A23L27/28 , A23L27/29 , A23L1/22 , A23L1/222 , A23L1/226 , A23L1/231 , A23L1/234 , A23L1/235
CPC分类号： A23G3/36 , A23G3/38 , A23G3/42 , A23G3/46 , A23G3/54 , A23G3/563 , A23G9/32 , A23G9/34 , A23G9/40 , A23G9/48 , A23G9/503 , A23L2/56 , A23L27/00 , A23L27/20 , A23L27/28 , A23L27/29
摘要： A method of delivering flavoured comestibles to a consumer in which a plurality of vehicles for the flavour is provided and the consumer ingests a plurality of the vehicles simultaneously, and where there are two or more such vehicles, each containing a flavour which is different from each of the other flavours. The nature of and the amount of the flavours in each individual vehicle is such that, when a mixture of the said different vehicles are ingested, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicle are in the consumers mouth.
摘要翻译：一种将调味食品送至消费者的方法，其中提供多种用于风味的车辆，并且消费者同时摄取多辆车辆，并且在那里有两种或更多种这样的车辆，每种含有不同于每种车辆的风味的其他风味。每个单独的车辆中的风味的性质和量的量使得当所述不同车辆的混合物以一种或多种比例或比例范围摄取时，与任何个体风味不同的可识别风味是消费者至少在部分期间感觉到车辆处于消费者口中。

6. 发明申请

WO2016096172A1 COFFEE AROMA COMPOSITION 审中-公开
标题翻译：咖啡芳香组合物
公开(公告)号：WO2016096172A1
公开(公告)日：2016-06-23
申请号：PCT/EP2015/069696
申请日：2015-08-27
申请人： NESTEC S.A.
发明人： FU, Xiaoping , BORLAND, Carol
IPC分类号： A23L1/234 , A23L2/56 , A23F5/48
CPC分类号： A23L2/56 , A23F5/486 , A23L27/28
摘要： The present invention relates to a coffee aroma composition comprising milk fat useful for addition to a food or beverage product, e.g. a coffee beverage, a method of producing a coffee aroma composition and a method of producing a liquid coffee beverage.
摘要翻译：本发明涉及一种咖啡香气组合物，其包含可用于添加到食品或饮料产品中的乳脂肪，例如，咖啡饮料，咖啡香气组合物的制造方法和液体咖啡饮料的制造方法。

7. 发明申请

WO2007106473A3 STEEPED COCOA COMPOSITIONS AND FUNCTIONAL COCOA BEVERAGES MADE FROM THEM 审中-公开
公开(公告)号：WO2007106473A3
公开(公告)日：2007-09-20
申请号：PCT/US2007/006284
申请日：2007-03-13
申请人： THE HERSHEY COMPANY , NAIR, Malathy , KOHR, Tim, J. , CESSNA, Krista, L. , BROWN, B., Douglas , CIN, Sharon , HURST, W., Jeffrey , BOLDT, Ashley, L. , ZERPHY, Gregory, T. , BAKER, Brian, S.
发明人： NAIR, Malathy , KOHR, Tim, J. , CESSNA, Krista, L. , BROWN, B., Douglas , CIN, Sharon , HURST, W., Jeffrey , BOLDT, Ashley, L. , ZERPHY, Gregory, T. , BAKER, Brian, S.
IPC分类号： A23L1/234 , A23L2/68 , A23G1/56
摘要： The invention provides, in one aspect, a method of producing a cocoa-containing beverage or a nutritionally fortified or energy-sustaining cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa- containing product in water or an aqueous solution. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.

8. 发明申请

WO2005039313A1 SULFUR COMPOUNDS FOR ENHANCING COFFEE AROMA AND RESULTANT PRODUCTS CONTAINING SAME 审中-公开
标题翻译：用于增强咖啡的硫化合物和含有其的成分产物
公开(公告)号：WO2005039313A1
公开(公告)日：2005-05-06
申请号：PCT/EP2004/011556
申请日：2004-10-14
申请人： NESTEC S.A. , KERLER, Josef , LIARDON, Rémy , POISSON, Luigi
发明人： KERLER, Josef , LIARDON, Rémy , POISSON, Luigi
IPC分类号： A23L1/234
CPC分类号： A23F5/46 , A23L27/2022 , A23L27/28
摘要： Methods and uses of one or more straight chain C 4 -C 5 mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or aromas that were at least partially removed during preparation of soluble coffee powder. The aroma-providing compound(s) may be added to soluble coffee powder prior to its incorporation or addition to the food or beverage in an amount sufficient to increase the coffee flavor thereto. Food products and beverages containing one or more of these aroma-providing substances are also included. Depending on which flavor notes and aromas are desired in the final product, other aroma-providing substances may be added to the food products and beverages. It has been found that particularly suitable additional aroma-providing compounds for use in the present invention are 4-methoxy-2-mehtylbutan-2-thiol alone or in combination with other sulfur containing coffee odorants.
摘要翻译：一种或多种直链C4-C5巯基 - 链烷酮的方法和用途，其量足以增加食品或饮料中提供的咖啡风味的感官特性。可以使用这些化合物来代替或加强在制备可溶性咖啡粉期间至少部分去除的香味或香味。可将香味提供化合物加入到可溶性咖啡粉末中，然后将其加入到食品或饮料中，其量足以增加咖啡风味。还包括含有这些香气提供物质中的一种或多种的食品和饮料。根据最终产品中所需的香味和香味，可以向食品和饮料中加入其他提供香味的物质。已经发现，用于本发明的特别合适的另外的提供香味的化合物是单独的或与其它含硫咖啡气味剂组合的4-甲氧基-2-甲基丁基-2-硫醇。

9. 发明申请

WO02087360A3 IMPROVEMENT OF AROMA-CONTAINING COMPONENTS 审中-公开
标题翻译：改进含芳香组分
公开(公告)号：WO02087360A3
公开(公告)日：2002-12-19
申请号：PCT/EP0203027
申请日：2002-03-13
申请人： NESTLE SA , ZHENG YING , KLUEPPEL ANTHONY , CHENG PU-SHENG , MILO CHRISTIAN , RAHMANI RACHID
发明人： ZHENG YING , KLUEPPEL ANTHONY , CHENG PU-SHENG , MILO CHRISTIAN , RAHMANI RACHID
IPC分类号： A23G1/30 , A23F3/42 , A23F5/00 , A23F5/24 , A23F5/26 , A23F5/46 , A23F5/48 , A23F5/50 , A23G1/00 , A23G3/00 , A23G3/48 , A23G9/32 , A23G9/42 , A23L1/22 , A23L1/221 , A23L1/226 , A23L1/227 , A23L1/234 , A23L2/00 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , C11B9/00 , C11B9/02 , A23L3/34
CPC分类号： A23G3/48 , A23F3/42 , A23F3/426 , A23F5/243 , A23F5/267 , A23F5/486 , A23F5/505 , A23G9/42 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , A23L27/00 , A23L27/10 , A23L27/115 , A23L27/20 , A23L27/21 , A23L27/28 , A23L27/70
摘要： The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which: (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing comonent; or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.
摘要翻译：芳香改良剂与有香味的组分一起存在，如巧克力，可可，茶或咖啡，其量可有效地与芳香化合物发生化学相互作用，以形成改善的含芳香组分，其：（a）提高显着在含香味的组分中的一种或多种香味的所需风味或感官特征的部分; 或（b）减少一种或多种不期望的风味和感官特性。芳香改良剂优选为含有硫或氮的亲核试剂，例如二氧化硫，亚硫酸盐，含有或产生亚硫酸盐，硫醇，胺或氨基酸的物质。

10. 发明申请

WO2014159452A1 FLAVOR COMPOSITION CONTAINING HMG GLUCOSIDES 审中-公开
标题翻译：含有HMG葡萄糖苷的挥发性组合物
公开(公告)号：WO2014159452A1
公开(公告)日：2014-10-02
申请号：PCT/US2014/023727
申请日：2014-03-11
申请人： MARS, INCORPORATED
发明人： DIDZBALIS, John , MUNAFO, John, P.
IPC分类号： A23L1/22 , A23L1/226 , A23L1/234
CPC分类号： C07H17/04 , A23L27/2052 , A23L27/88 , C07H15/04
摘要： A flavor composition containing at least one HMG glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.
摘要翻译：含有至少一种HMG葡萄糖苷化合物的风味组合物，其可用于增强可食用组合物的味道，所述食用组合物包括甜味食品，例如糖果食品和美味食品，例如宠物食品。

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