Nestec S.a.

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

Mats Olofsson

Marcel E Buhler

Yngve R Akesson

Lars Askman

Bo Andersson

Nils E Hansson

Marc Horisberger

Else M Andersen

Robert D Wood

Guiliano Pegoraro

Pierre-Yves Fosseux

The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Plated meal with individually frozen ingredients and method of thawing and heating

The present invention relates to extruded frozen pellets of sauce and a method for freezing pellets of sauce. This method includes dosing a layer of sauce onto a refrigerated surface, partially freezing the sauce on the surface to cause a generation of ice crystals and an increase in the viscosity of the unfrozen sauce, removing the partially frozen sauce from the surface, mixing the frozen and unfrozen sauce to form a shapeable sauce, forming the shapeable sauce into pellets, and freezing the pellets. The invention also relates to a method wherein the sauce is fully frozen in a thin layer and subsequently mixed with unfrozen sauce to form the shapeable sauce.

Pellet freezing

Automatic cutting of pieces of material for obtaining a cut portion having a predetermined weight is performed by an apparatus and process in which the pieces to be cut are first weighed and then cut to obtain a portion having a predetermined weight. The pieces to be cut are transported on adjacent parallel conveyors adapted to travel in the same direction at substantially the same speed, a portion of each piece being transported on each conveyor. At least one of the conveyors includes at least one load-bearing platform, each load-bearing platform being associated with a weighing machine for performing, at least once, weighing of at least a portion of each piece to be cut at least once. After weighing, the pieces then may be moved transversely relative to the direction of travel of the conveyors for positioning the pieces for cutting by a cutting device which receives the transported pieces from the conveyors and then cuts them parallel to their direction of travel for obtaining a cut portion having the predetermined weight. Alternatively, the cutting device is moved transversely for cutting for obtaining a cut portion having the predetermined weight. A control device provides for controlling movement of the means for moving the pieces transversely and for controlling movement and positioning of the cutting device with respect to the weights determined.

Cutting of material for obtaining a portion of predetermined weight

A process of preparing a frozen rolled cod tail wherein a cod tail is rolled around a spindle, then frozen partially or completely, afterwards removed from the spindle and, if necessary, frozen completely. The frozen rolled cod tails may be filled later when desired.

Process for preparing frozen rolled cod tail

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

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

A process for isolating cytoplasmic proteins from aqueous vegetable materials containing chloroplastic and cytoplasmic proteins which comprises adding chitosan to the vegetable material to form a flocculate of the chloroplastic proteins and a supernatant, separating the flocculate and recovering a fraction containing cytoplasmic proteins from the supernatant.

Growing community of inventors

Astorp, Sweden

Mats Olofsson