公开(公告)号：US08435585B2

公开(公告)日：2013-05-07

申请号：US12517496

申请日：2007-12-10

申请人： Karl Kober ,  Herbert Muhr

发明人： Karl Kober ,  Herbert Muhr

IPC分类号： A23L3/015

CPC分类号： A23G1/02 ,  A23G1/0003 ,  A23L3/0155

摘要： The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.

摘要翻译： 本发明涉及一种减少巧克力块中微生物数量的方法。 将巧克力块和水置于可消毒的容器中。 将巧克力物质和水加热并搅拌至目标温度超过100℃。至少在部分加热期间，容器内的过压被建立。 将容器脱气并冷却。 达到目标温度后，但在步骤d）之前，压力突然部分地降低，使得过大的压力保留在容器中，随后压力升高到原来的超压。

公开(公告)号：US20100068365A1

公开(公告)日：2010-03-18

申请号：US12517496

申请日：2007-12-10

申请人： Karl Kober ,  Herbert Muhr

发明人： Karl Kober ,  Herbert Muhr

IPC分类号： A23G1/02 ,  A23L3/015

CPC分类号： A23G1/02 ,  A23G1/0003 ,  A23L3/0155

摘要： The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.

摘要翻译： 本发明涉及一种减少巧克力块中微生物数量的方法。 将巧克力块和水置于可消毒的容器中。 将巧克力物质和水加热并搅拌至目标温度超过100℃。至少在部分加热期间，容器内的过压被建立。 将容器脱气并冷却。 达到目标温度后，但在步骤d）之前，压力突然部分地下降，使得过大的压力保留在容器中，随后压力升高到原来的超压。