发明名称 |
PRODUIT LAITIER FRAIS MULTICOUCHE CONTENANT DES MORCEAUX DE CHOCOLAT OU ANALOGUE ET SON PROCEDE DE PREPARATION |
摘要 |
The chocolates having fat content (68-78 wt.%) is dry pasteurized with a force (F z)(15000-100000 min), tempered and cooled at 33-38[deg]C. The yogurt/foam sweetened fruits sauce/cocoa and the chocolate are co-injected into the decontaminated thermoformed/preformed pot by double octopus with 3 nozzles. The product is preserved at 1-10[deg]C for 12 days-6 weeks. The chocolate pieces have three-dimensional large nuggets/stick/metal discs/grid structure and 5mm high. The chocolate has a ratio CSD/(S+PLE) is lesser than 1, where CSD is the degreased dry cocoa content of the chocolates (g/g) and S+PLE is the sugar content + powder of the skimmed milk of the chocolate (g/g). The chocolate has a size (tau ) is lower than 1 and tau = (- [water] + 0.37) x MG + (5.25 x [water] - 1.67) x (S + PLE) + (26.2 x [water] - 9.6) x C + (61 x [water] -14.5) x (S + PLE) x C, where [water] is the content of free local water of the acid dairy base (g/g), MG is the fat content of the chocolate (g/g), S + PLE is the sugar content + powder of the skimmed milk of the chocolate (g/g) and C is the content of dry and degreased cocoa of the chocolate (g/g). An independent claim is also included for a multilayer fresh acid/neutral dairy product. |
申请公布号 |
FR2876877(B1) |
申请公布日期 |
2006.12.29 |
申请号 |
FR20040011340 |
申请日期 |
2004.10.25 |
申请人 |
COMPAGNIE GERVAIS DANONE SOCIETE ANONYME |
发明人 |
RABAULT JEAN LUC;PICK GERARD |
分类号 |
A23G1/54;A23C9/13;A23C9/152;A23L9/10;A23L21/10 |
主分类号 |
A23G1/54 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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