Process for reducing the microbial count in a chocolate mass

Details Process for reducing the microbial count in a chocolate mass Process for reducing the microbial count in a chocolate mass

A - Human Necessities

23

G

A23G 1/02 (2006.01) A23L 3/015 (2006.01)

Patent

CA 2673007

The invention relates to a process for reducing the microbial count in a chocolate mass, comprising the steps: a) placing a chocolate mass and water in a sterilizable container b) heating the chocolate mass and the water and stirring to a target temperature above 100°C c) building up an overpressure in the container at least during a part of the heat-up time period, d) degassing and cooling the container. The process according to the invention is characterized in that e) after reaching the target temperature, but before step d), the pressure is abruptly in part lowered, so that in the container an overpressure remains and subsequently f) the pressure is again elevated to the original overpressure.

L'invention concerne un procédé de diminution du nombre de germes dans un pâte de chocolat, lequel procédé comprend les étapes qui consistent à a) placer une pâte de chocolat et de l'eau dans un récipient stérilisable, b) tout en brassant, chauffer la pâte de chocolat et l'eau à une température cible supérieure à 100°C, c) établir une surpression dans le récipient au moins pendant une partie de la durée de chauffage et d) dégazer et refroidir le récipient. Le procédé selon l'invention est caractérisé en ce que e) lorsque l'on a atteint la température cible mais avant l'étape d), on abaisse brusquement une partie de la pression de telle sorte qu'il reste une surpression dans le récipient et ensuite f) on relève la pression à la valeur initiale de la surpression.

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