Nestec S.a.

Societe D'assistance Technique Pour Produits Nestle S.a.

Marcel E Buhler

Mats Olofsson

Theodore Hodel

Tomaso Sozzi

Thang Ho Dac

John Darbyshire

Michel Jaccard

Jean-Michel Martin

Heribert Duc

Hans-Ueli Bohren

Tyko Persson

Robert D Wood

Jaroslav Dasek

Hugh Hose

Valentin Wenner

Josef Rehacek

Ulrich Zurcher

Pierre-Yves Fosseux

Alfred Schrenk

Food product fibers containing moisture, particularly fiber residues obtained from extraction procedures or from a hydrolysis procedure, are milled, dehydrated and deodorized by projecting fiber residues towards a wall surface for attrition milling and simultaneously, propelling air heated to a temperature of from 200.degree. C. to 400.degree. C. towards the projected fiber residues so that the projected fiber residues are projected against the wall surface for obtaining attrited fiber and the heated air is propelled towards the projected fiber residues and attrited fiber for dehydrating and deodorizing the projected fiber residues and for entraining dehydrated, deodorized attrited fiber for collection. In a case of treating fiber residues resultant from hydrolysis of a plant substance, the dehydrated, deodorized attrited fiber is mixed with ingredients to obtain a mixture for preparing a breadcrumb product, and then, the mixture is extrusion-cooked.

Process for milling, dehydrating and deodorizing plant fiber residues

Vegetables and fruits are heat-treated to blanch them and then cooled. The heat-treated vegetables are fermented with a lactic bacteria in the presence of water to obtain a fermented food and water of fermentation having a pH of from 3.1 to 4.4. The water of fermentation is drained from the fermented food, which then is washed. The fermented food, at a pH of from 3.8 to 4.4, then is pasteurized.

Preservation of vegetables and fruits

An apparatus for metering and grinding friable material has a metering screw and a beater formed of a plurality of bars which are integral with a downstream end of the metering screw. The bars are positioned parallel to the longitudinal axis of the metering screw, at apexes of a regular polygon centered on the longitudinal axis of the metering screw. A cylindrical housing surrounds the metering screw, and a cylindrical screen at least partially surrounds the beater.

Metering and grinding apparatus

A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. The biscuit has a density of from 0.3 to 0.8 g/cm.sup.3 and a water content of from 1.5 to 4.5% by weight. The base consists of from 40 to 80 parts by weight of cereal flour, from 0 to 20 parts by weight of sucrose and from 0.5 to 3 parts by weight of oil or fat. The base has a specific weight of from 0.1 to 0.3 g/cm.sup.3. The binder consists of from 8 to 30 parts by weight of sucrose and/or mixtures of glucose and its polymers.

Biscuit and process of preparation

Shaped articles of agglomerated particulate material are prepared by conveying plates having apertures therethrough on a surface for forming, by reason of the plate apertures and the forming surface, article shaping cells. Particulate material to be formed into the shaped articles is fed into the cells, and then while the plates remain on the forming surface, the particulate material in the cells first is tamped, and then while the plates ascend from the forming surface, the tamped material is ejected from the cells onto the forming surface in a form of shaped articles.

Preparation of shaped agglomerated particulate material

An endless conveyor transporting a plurality of juxtaposed shaping plates containing apertures therethrough is positioned such that a lower horizontal run of the shaping plates is positioned above and in alignment with a portion of an upper horizontal run of a belt conveyor and such that a lower surface of the plates abut the upper run of the belt conveyor for forming, by reason of the plate apertures and belt conveyor surface, article shaping cells. Means are provided for filling the cells with material to be formed into individual articles. The plates containing material in the cells are transported to a movable ejector unit having pistons which correspond in number, arrangement and shape with the number, arrangement and shape of the apertures of the plates. Upon engagement of a plate with the ejector unit, the plate and ejector unit move downstream together while the pistons of the ejector unit descend and tamp material in the apertures, and as the plates, which are adapted to ascend from the belt conveyor, ascend, the pistons maintain the material on the belt conveyor and eject it from the apertures. The ejector unit is disengaged from the plates and returns to its original position.

Preparation of individual articles from particulate material

Apparatus particularly for agglomerating particles of different products. A rotatable drum, which has a wall which defines a cylinder and a cylinder void, is mounted on a frame in a horizontal or inclined position. The apparatus includes provision for rotating the cylinder in one direction thereby defining ascending and descending halves of the cylinder. A first part of the cylinder receives particles of a product and has means, such as projecting elements, to rotate the particles for forming a vortex of particles about an axis within the ascending half of the cylinder void such that the axis of the vortex is displaced from and substantially parallel to a central longitudinal axis of the cylinder. The apparatus also includes provision for introducing a product into a second part of the cylinder in the ascending half of the cylinder void, the second part being displaced from the first end of the cylinder and abutting the first part of the cylinder, for distributing secondary product into the vortex of particles within a zone about which the vortex rotates. A spraying device is positioned in the second part of the cylinder void in the descending half of the cylinder for spraying an agglomerating agent onto the particles of the vortex from outside of the vortex.

Apparatus for agglomeration

In an inclined rotary drum, a vortex of a particulate main product is formed about an inclined axis, an agglomerating agent is sprayed onto the vortex from outside and a particulate secondary product is distributed in the vortex from inside.

Process for agglomerating food products

Biscuit process

Yogurt having a reduced increase in acidity and bitterness during storage at ambient temperature is produced by fermenting milk with Streptococcus thermophilus and a Lactobacillus bulgaricus strain which has low proteolytic activity and allows a DNA-DNA hybridization of from 80 to 100%. A thickening strain of Streptococcus thermophilus may be used. The yogurt may be packed under sterile conditions and stored at about 20.degree. C.

Production of yogurt

To obtain a pasteurized cheese in powder form which, after reconstitution, has the properties of Mozzarella, a colloidal lactic solution having protein/lactose and protein/calcium ratios at least about twice as high as those of natural milk and a pH of from 5.0 to 5.5 is prepared, the pH of the solution thus prepared is adjusted to between 6.3 and 6.4, the solution is pasteurized and its pH is returned to 5.0 to 5.5 before drying by spray-drying.

Process for the production of a pasteurized cheese in powder form

A microcapsule containing a microorganism. It contains a microorganism of the genus Lactobacillus and/or Bifidobacterium and/or other geni of the intestinal flora coated with a fat which is solid at body temperature.

Microcapsule containing a microorganism and a process for its production

The present invention relates to a process in which an aqueous solution of proteins is subjected to hydrolysis, the product of hydrolysis is subjected to a heat treatment to denature the proteins which it contains and, finally, the proteins are eliminated by ultrafiltration. The ultrafiltration permeate constitutes the purified protein hydrolysate.

Process for the preparation of a purified protein hydrolysate

The present invention relates to a process for recovering proteins from lactoserum. This process comprises subjecting a lactoserum to a heat treatment to denature the proteins present in it and then separating the denatured proteins from the other non-fat constituents of the lactoserum by ultrafiltration. Alternatively, the ultrafiltered lactoserum, i.e. the retentate, is subjected to a complementary heat treatment for denaturing the proteins. The proteins thus recovered may be used in dietetic or infant nutrition and in cheese making.

Whey protein recovery

An aqueous soya suspension is prepared by grinding soya beans in the presence of water at a temperature of from 90.degree. to 100.degree. C. to form a dispersion of particles of which the majority have dimensions of the order of 100 to 500.mu.; heating the dispersion by the injection of steam to a temperature of from 120.degree. to 160.degree. C. thereby destroying the antitrypsin factor; and grinding the dispersion to form a suspension containing corpuscules of protein and fat with dimensions of the order of 2 to 10.mu. and cell wall debris of which the largest dimension does not exceed substantially 40 to 300.mu.. The soya suspension may be consumed as such or used as a starting material for the production of foods such as cheese or used as a base for the production of beverages such as a cows' milk substitute.

Growing community of inventors

Tolochenaz, Switzerland

Marcel E Buhler