PROCÉDÉ DE DIMINUTION DU NOMBRE DES GERMES DANS UNE PÂTE DE CHOCOLAT

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专利权人:

AGRANA BETEILIGUNGS- AKTIENGESELLSCHAFT

发明人:

KOBERL, KARL,MUHR, HERBERT

申请号：

EP07845287.7

公开号：

EP2111119B1

申请日:

2007.12.10

申请国别(地区):

EP

年份:

2015

代理人:

摘要：

The method involves placing a chocolate mass and water in a sterilizable container, and heating the chocolate mass and water and stirring to a target temperature of more than 100[deg] C. Pressure of 1.5-2 bar is built up in the container during the heating period and the container is degassed and cooled. Pressure is partially lowered by 0.5 bar abruptly upon reaching the target temperature, before degassing and cooling container, so that overpressure remains in the container. Subsequently, the pressure is raised back to the original overpressure.

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