公开(公告)号：EP1307105A2

公开(公告)日：2003-05-07

申请号：EP01958183.4

申请日：2001-07-26

申请人： Compagnie Gervais Danone

发明人： AYMARD, Pierre ,  BELOUIN, François ,  GOETHALS, René ,  PILLARD, Laurent ,  RABAULT, Jean-Luc

IPC分类号： A21D8/02 ,  A21D13/08 ,  A23P1/16 ,  A23P1/14 ,  A23G1/10 ,  A23G3/02 ,  A23G3/00 ,  A23G1/00 ,  A23G1/20 ,  A23G3/20

CPC分类号： A23P30/40 ,  A21D8/025 ,  A21D13/50 ,  A23G1/105 ,  A23G1/208 ,  A23G1/52 ,  A23G1/54 ,  A23G3/0221 ,  A23G3/0294 ,  A23G3/2069 ,  A23G3/52 ,  A23G3/54 ,  A23P30/32

摘要： The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is characterised in that said dispersion and/or dissolution is carried out between 8 and 50 bars at a temperature less than 50 °C in a mixing and transporting installation having at least a static mixer (STMX), at a temperature for which said composition exhibits a Casson viscosity ranging between 2 and 500 Pa's and a flow point ranging between 2 and 300 Pa's, and it involves depositing the cellular food product in the form of individual products (5), or at least a strip, whereof the shape is globally preserved as long as it is not subjected to a compression force.

公开(公告)号：EP1307105B1

公开(公告)日：2006-04-19

申请号：EP01958183.4

申请日：2001-07-26

申请人： COMPAGNIE GERVAIS DANONE

发明人： AYMARD, Pierre ,  BELOUIN, François ,  GOETHALS, René ,  PILLARD, Laurent ,  RABAULT, Jean-Luc

IPC分类号： A21D8/02 ,  A21D13/08 ,  A23P1/16 ,  A23P1/14 ,  A23G1/10 ,  A23G3/02 ,  A23G3/00 ,  A23G1/00 ,  A23G1/20 ,  A23G3/20

CPC分类号： A23P30/40 ,  A21D8/025 ,  A21D13/50 ,  A23G1/105 ,  A23G1/208 ,  A23G1/52 ,  A23G1/54 ,  A23G3/0221 ,  A23G3/0294 ,  A23G3/2069 ,  A23G3/52 ,  A23G3/54 ,  A23P30/32

摘要： The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is characterised in that said dispersion and/or dissolution is carried out between 8 and 50 bars at a temperature less than 50 DEG C in a mixing and transporting installation having at least a static mixer (STMX), at a temperature for which said composition exhibits a Casson viscosity ranging between 2 and 500 Pa's and a flow point ranging between 2 and 300 Pa's, and it involves depositing the cellular food product in the form of individual products (5), or at least a strip, whereof the shape is globally preserved as long as it is not subjected to a compression force.

摘要翻译： 本发明涉及一种方法用于制造蜂窝食品产品，通过在食品中的气体分散和/或在压力下溶解，其包含至少乳脂，然后通过膨胀以产生细胞的形成。 本发明DASS所述分散体和/或溶解是在在混合和输送安装具有至少一个静态混合器（STMX）的温度低于50℃，8名50巴之间进行，在温度为其中所述 组合物表现出卡松粘度为它涉及沉积2和500帕的之间和流点范围2和300之间帕的，并且在各个产品（5），或至少一个条的形式蜂窝食物产品，WHEREOF形状是 全球保存，只要它不会受到压缩力。