Nestec S.a.

Ulrich Zurcher

Marcel E Buhler

Thang Ho Dac

Pierre Dupart

Robert D Wood

Jean-Jacques Desjardins

Philippe Duby

Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is treated enzymatically with a lipase or a lipoxygenase, and use of the the dried or liquid flavoring base for the manufacture of a food product.

Method for preparing a flavoring base

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

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Yverdon, Switzerland

Ulrich Zurcher