公开(公告)号：WO2006046151A1

公开(公告)日：2006-05-04

申请号：PCT/IB2005/003640

申请日：2005-10-24

Applicant: COMPAGNIE GERVAIS DANONE ,  RABAULT, Jean-Luc ,  PICK, Gérard

Inventor： RABAULT, Jean-Luc ,  PICK, Gérard

IPC: A23C9/156 ,  A23G9/28

CPC classification number: A23C9/156 ,  A23C9/1307

Abstract: The present invention relates to a method for producing a multilayer, acidic or neutral fresh milk product comprising at least one layer of chocolate pieces, which method comprises the following successive steps: a) pasteurization of the chocolate having a fat concentration of between 43 and 85% by weight with a pasteurization strength F Z of between 6000 and 10 000 000 min, advantageously between 10 000 min, advantageously between 10 000 and 500 000 min, even more advantageously between 15 000 and 100 000 min, or sterilization of the chocolate having a fat content of between 43 and 85% by weight; b) cooling of the pasteurized or sterilized chocolate to a temperature of between 24 and 45°C, advantageously between 24 and 38°C, advantageously between 33 and 38°C; c) in an environment in which the microorganisms are filtered out, injection of a stream of pasteurized or sterilized, acidic or neutral mil base having a temperature of between “its freezing point + 1°C” and 12 °C, advantageously between “its freezing point + 1 °C” and 12°C, advantageously between “its freezing point +1°C” and 6°C and of a discontinuous stream of pasteurized of sterilized, cooled chocolate, into a thermoformed or preformed decontaminated pot; d) placing a cover on the pot containing a multilayer, acidic or neutral fresh milk product containing at least one layer of pieces of pasteurized or sterilized chocolate having a fat concentration of between 48 and 85% by weight, said product being conserved at a temperature of between 1 and 10°C for a period of between 12 days and six weeks.

Abstract translation: 本发明涉及一种生产包含至少一层巧克力片的多层酸性或中性新鲜奶制品的方法，该方法包括以下连续步骤：a）将脂肪浓度为43至85的巧克力巴氏消毒 重量百分比，巴氏灭菌强度F ZN在6000至1000000分钟之间，有利地在10 000分钟之间，有利地在10 000至500 000分钟之间，甚至更有利地在15 000至100 000分钟之间 ，或者具有脂肪含量为43至85重量％的巧克力的灭菌; b）将巴氏消毒或灭菌的巧克力冷却至24-45℃之间，有利地在24-38℃之间，有利地在33-38℃之间; c）在微生物被过滤出的环境中，注入温度在“其凝固点+ 1℃”和12℃之间的巴氏灭菌或消毒的酸性或中性密度碱的流，有利地在“其” 冰点+ 1°C“和12°C，有利地在”其冰点+ 1°C“和6°C之间，以及将灭菌的冷却巧克力巴氏灭菌的不连续流转化成热成型或预成型的去污锅; d）将盖子放置在容纳多层酸性或中性的新鲜奶制品的容器中，所述新鲜奶制品含有至少一层脂肪浓度在48至85重量％之间的巴氏杀菌或灭菌的巧克力片，所述产品在温度 在1至10℃之间的时间为12天至6周。

公开(公告)号：WO2006046147A1

公开(公告)日：2006-05-04

申请号：PCT/IB2005/003556

申请日：2005-10-24

Applicant: COMPAGNIE GERVAIS DANONE ,  RABAULT, Jean-Luc ,  PICK, Gérard ,  GRUEL, Jean-François

Inventor： RABAULT, Jean-Luc ,  PICK, Gérard ,  GRUEL, Jean-François

IPC: A23G1/04

CPC classification number: A23C9/156 ,  A23C9/1307 ,  A23G1/56 ,  A23G2200/12 ,  A23G2220/00

Abstract: The present invention relates to a method for producing a sweetened aqueous preparation in which 8 to 30% by weight, advantageously 10 to 30% by weight, relative to the total weight of the preparation, of chocolate pieces are dispersed, which method comprises the following successive steps: a) pasteurization of the chocolate having a fat content of between 43 and 85% by weight, with a pasteurization strength Fz of between 6000 and 10 000 000 min or sterilization of the chocolate having a fat content between 43 and 85% by weight; b) cooling of the pasteurized of sterilized chocolate to a temperature of between 24 and 45 0 C; c) injection of the pasteurized or sterilized, cooled chocolate into a stream of pasteurized or sterilized, sweetened aqueous preparation having a temperature of between the freezing point of the sweetened aqueous preparation and 15 0 C; d) solidification of the pasteurized of sterilized chocolate injected; e) optionnaly cutting and mixing of the injected and solidified, pasteurized of sterilized chocolate in the pasteurized or sterilized, sweetened aqueous preparation; f) recovery of a sweetened aqueous preparation in which 8 to 30% by weight, relative to the total weight of the preparation, of chocolate pieces having a fat content of between 43 and 85% by weight are dispersed, said preparation being concerved at a temperature of less that 10 0 C for at least 3 weeks.

Abstract translation: 本发明涉及一种生产甜味水性制剂的方法，其中相对于制剂的总重量为8〜30重量％，有利地为10〜30重量％的巧克力片分散，该方法包括以下 连续步骤：a）将脂肪含量为43至85重量％，巴氏杀菌强度Fz为6000至1000000分钟之间的巧克力巴氏灭菌，或通过以下步骤将脂肪含量在43至85％之间的巧克力灭菌 重量; b）将灭菌的巧克力的巴氏消毒冷却至24至45℃的温度; c）将巴氏杀菌或灭菌的冷却的巧克力注入巴氏消毒或灭菌的甜味水制剂流中，该水制剂的甜度水溶液制剂的冰点与15℃之间的温度; d）灭菌的灭菌巧克力的巴氏杀菌固化; e）选择在巴氏消毒或灭菌的甜味水性制剂中将注射和固化的灭菌的巧克力进行切割和混合; f）回收一种甜味水性制剂，其中相对于制剂的总重量为8至30重量％的脂肪含量为43至85重量％的巧克力片段被分散，所述制剂协调在 温度低于10℃至少3周。

公开(公告)号：WO2006046139A1

公开(公告)日：2006-05-04

申请号：PCT/IB2005/003405

申请日：2005-10-24

Applicant: COMPAGNIE GERVAIS DANONE ,  RABAULT, Jean-Luc ,  ESTRADA, Miguel ,  PICK, Gérard ,  GRUEL, Jean-François

Inventor： RABAULT, Jean-Luc ,  ESTRADA, Miguel ,  PICK, Gérard ,  GRUEL, Jean-François

IPC: A23C9/156 ,  A23G9/28

CPC classification number: A23C9/1307

Abstract: The present invention relates to a method for preparing an acidic fresh milk product containing chocolate pieces, which method comprises the following successive steps: a) pasteurization of the chocolate having a fat content of between 46 and 85% by weight, advantageously between 68 and 78% by weight of fat, with a pasteurization strength Fz of between 6000 and 10 000 000 min, advantageously between 10 000 and 500 000 min, preferably 15 000 to 100 000 min; b) cooling of the pasteurized chocolate to a temperature of between 24 and 45°C, preferably between 24 and 38°C; c) continuous-stream injection of the pasteurized, cooled chocolate into a stream of pasteurized acidic milk base having a temperature of between 8 and 16°C, advantageously between 8 and 12°C; d) solidification of the pasteurized chocolate injected; e) cutting the pasteurized, solidified chocolate into pieces and optionally mixing it into the acidic milk base by means of a dynamic mill; f) recovery of an acidic fresh milk product containing pieces of pasteurized chocolate having a fat content of between 46 and 85% by weight, advantageously between 68 and 78% by weight, said product being conserved at a temperature of between 1 and 10°C for a period of between 12 days and 6 weeks.

Abstract translation: 本发明涉及一种制备含有巧克力片的酸性鲜奶制品的方法，该方法包括以下连续步骤：a）将脂肪含量为46-85％（重量），有利地为68-78之间的巧克力巴氏杀菌 重量百分比的脂肪，巴氏杀菌强度Fz在6000至1000000分之间，有利地在10 000至500 000分钟之间，优选15 000至100 000分钟; b）将巴氏杀菌巧克力冷却至24-45℃，优选24-38℃的温度; c）将巴氏消毒的冷却的巧克力连续流注入巴氏消毒的酸性乳基料流中，温度为8至16℃之间，有利地为8至12℃; d）巴氏消毒巧克力的凝固注入; e）将巴氏灭菌的固化的巧克力切割成碎片并任选地通过动态研磨机将其混合到酸性乳基质中; f）回收含有脂肪含量为46-85重量％，有利地为68-78重量％之间的巴氏消毒巧克力块的酸性鲜奶制品，所述产品在1至10℃的温度下保存 为期12至6周。