Nestec S.a.

Johannes Baensch

Peter Niederberger

Bee Gim Lim

Hazel Geok Khoo

Howe Ling Lai

Christof Gysler

Ernst Hartmut Reimerdes

Walter Gaier

Marlène Gaugaz

Dominique Leneuf

A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25% of sour cream or of dairy cream containing about 25% to 45% of fatty substance, about 0% to 35% of texturizing agent, about 0% to 20% of aromatic product, and about 0% to 0.5% of salt is prepared by stirring, heat treating at a temperature of about 60&#xb0; C. to 115&#xb0; C. for about 7 seconds to 5 minutes; the temperature of the mixture is then adjusted to about 15&#xb0; C. to 40&#xb0; C. and to which molten fatty substance is added with stirring, so as to obtain a homogeneous cream. The cream thus obtained can be used in the manufacture of a food composition by depositing it on at least one layer, preferably between two layers, of food product, e.g., a biscuit.

Cream-based food composition

A seasoning composition is prepared by preparing a koji and in the absence of added salt, hydrolyzing the koji in the presence of a culture of lactic acid bacteria at a temperature between 15.degree. C. and 60.degree. C. and at a pH of from 4.5 to 10 for a period of from 6 hours to 28 days, and the seasoning composition is obtained without preparing a moromi. Inoculation with the lactic acid bacteria culture is carried out either in the hydrolysis stage or in the koji preparation stage, and the hydrolysis may be carried out in two stages with the culture present during the first stage and so that the temperature of the first stage hydrolysis is between 20.degree. C. and 60.degree. C. and particularly between 25.degree. C. and 50.degree. C. and so that the second stage temperature is from 2.degree. C. up to 20.degree. C., and the second stage hydrolysis is carried out for at from 12 hours to 25 days and the first and second stage hydrolysis are carried out for a combined time of from 18 hours to 28 days.

Hydrolyzate seasoning preparation in the presence of lactic acid bacteria

A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a pH of from about 4.5 to 10 for a period of from about 6 hours to 28 days. The production time is reduced by at least one week compared to conventional methods.

Seasoning production

Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allele which is active but under catabolic repression, then in a second stage, the segregants are crossed, and finally, a prototrophic diploid strain having an Lti phenotype, a Mal phenotype which is active but under catabolic repression, and a potential for growing in a fed-batch process, is selected. Industrial baker's yeast strain Saccharomyces cerevisiae which has a growth yield in a fed-batch process of 0.1 to 0.5 g of dry biomass/g of sugar, a CO.sub.2 production of less than 15 ml/h/kg of dough up to 8.degree. C., of less than 20 ml/h/kg of dough up to 12.degree. C., and also less than 10 ml per g of compressed yeast up to a temperature of 18.degree. C., after 4 days of culture in maltose-containing medium. The baker's dough including at least water, flour and the above described baker's yeast is disclosed, the dough is preserved at least 2 days under refrigeration.

Growing community of inventors

Le Breuil-en-Auge, France

Johannes Baensch