| 发明名称 |
ENZYMATICALLY HYDROLYSED LIPIDS AS FLAVOUR INGREDIENTS |
| 摘要 |
A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate. |
| 申请公布号 |
US2014328976(A1) |
申请公布日期 |
2014.11.06 |
| 申请号 |
US201214362350 |
申请日期 |
2012.11.30 |
| 申请人 |
NESTEC S.A. |
发明人 |
Huynh-Ba Tuong;Devaud Goumoens Stephanie;Matthey- Doret Walter;Saucy Francoise;Viton Florian;Barbier Catherine |
| 分类号 |
A23L1/231;A23L1/23 |
主分类号 |
A23L1/231 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. A process for preparing a flavor concentrate having a meat flavor and/or aroma, comprising the steps of:
contacting a composition comprising an animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and triglycerides, and wherein the animal lipid is partially hydrolysed by the lipase enzyme; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavor concentrate. |
| 地址 |
Vevey CH |
