A - Human Necessities – 23 – C
Patent
A - Human Necessities
23
C
A23C 21/00 (2006.01)
Patent
CA 2524632
Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-based inclusions to the filling. In a preferred embodiment, the lipid- based inclusions are formed by the steps of providing a filling, wherein the filling has a pH of 4.6 or less; chilling the filling to a temperature below the temperature required to crystallize the lipid-based inclusions; providing a lipid-based melt that will form the inclusions when crystallized; injecting the lipid-based melt into the chilled filling; allowing the lipid-based melt to at least partially solidify in the chilled filling; and agitating the mixture of step e to form the lipid-based inclusions in the filling. In accordance with the methods of the present invention, the lipid-based inclusions maintain physical integrity and microbiological stability when the filling is incorporated into yogurt.
L'invention concerne un procédé d'adjonction d'inclusions grasses, en particulier de chocolat, à du yaourt. Ce procédé consiste à fournir un appareil ayant un pH inférieur à 4,6, puis à lui ajouter des inclusions grasses. Dans un mode de réalisation préféré, les inclusions grasses sont obtenues selon un procédé consistant : à fournir un appareil ayant un pH inférieur ou égal à 4,6 ; à refroidir l'appareil jusqu'à une température inférieure à la température requise pour cristalliser les inclusions grasses ; à fournir une substance fondue grasse qui formera les inclusions grasses lorsqu'elle sera cristallisée ; à injecter la substance fondue grasse dans l'appareil refroidi ; à laisser la substance fondue grasse se solidifier partiellement dans l'appareil refroidi ; puis à agiter le mélange obtenu pour former les inclusions grasses dans l'appareil. Selon les procédés de la présente invention, les inclusions grasses conservent leur intégrité physique et leur stabilité microbiologique lorsque l'appareil est incorporé dans du yaourt.
Grucza Mark Stephen
Hansen John P.
Jindra James Andrew
Rettinger Anthony Michael
Gowling Lafleur Henderson Llp
Grucza Mark Stephen
Hansen John P.
Jindra James Andrew
Rettinger Anthony Michael
LandOfFree
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