http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2876873-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2493e3faf1802fb3cf19f36649b570f3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 |
| filingDate | 2004-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74ae3b835f7527456be883499bdcd170 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_400b18e2e1bc155d22aa96ce0dbb5fc8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1e70d4cc102df3a563241719a08901c |
| publicationDate | 2006-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | FR-2876873-A1 |
| titleOfInvention | METHOD FOR MANUFACTURING AN ACIDIC OR NEUTRAL FRESH MILK PRODUCT CONTAINING CHOCOLATE OR SIMILAR PIECES FROM SUGAR PREPARATION |
| abstract | The present invention relates to a process for the manufacture of a sweet aqueous preparation in which are dispersed 8 to 30% by weight, advantageously 10 to 30% by weight, advantageously between 10 and 20% by weight, relative to the total weight of the preparation of pieces of chocolate, characterized in that the process comprises the following successive steps: a) pasteurization of chocolate having a fat concentration of between 43 and 85% by weight, advantageously between 68 and 78% by weight, with a pasteurization force Fz of between 6,000 and 10,000,000 min, advantageously between 10,000 and 500,000 min, advantageously between 15,000 and 100,000 or sterilization of the chocolate having a fat concentration of between 43 and 85% by weight, advantageously between 68 and 78% by weight; b) cooling the pasteurized or sterilized chocolate to a temperature between 24 and 45 ° C, advantageously between 24 and 38 ° C; c) injection of the cooled pasteurized or sterilized chocolate into a flow of pasteurized or sterilized sweet aqueous preparation having a temperature between the freezing point of the sweet aqueous preparation and 15 ° C, advantageously between the freezing point of the sweet aqueous preparation and 10 ° C, d) solidification of the injected pasteurized or sterilized chocolate; e) optional cutting and mixing of the injected pasteurized or sterilized chocolate solidified in the pasteurized or sterilized sweet aqueous preparation; f) recovery of a sweet aqueous preparation in which are dispersed 8 to 30% by weight, advantageously 10 to 30% by weight, advantageously between 10 and 20% by weight, relative to the total weight of the preparation, of pieces of chocolate having a fat concentration of between 43 and 85% by weight, advantageously between 68 and 78% by weight, said preparation being stored at a temperature below 10 ° C for at least 3 weeks. |
| priorityDate | 2004-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.